Classic Vegetable Stir Fry

This dish can be made with any combination of vegetables and meats and is very refreshing served as a vegan dish, even without tofu. The leftovers can be made into a Winter Vegetable Frittata the next day!

Cilantro
Ginger
Garlic
Onion
Celery
Bean sprouts
Carrots
Red bell pepper
Zucchini
Mushrooms
Bok choy
Broccoli
Cauliflower
Snow peas (chopped)
Rice or quinoa
Bragg liquid soy seasoning
2 tablespoons olive oil
3 tablespoons water
1 Red chili pepper
Sea salt and pepper to taste
Chicken, beef or tofu (optional)

1. Saute onions and garlic in olive oil for 2 minutes on med-high heat. Add celery and saute for 2 more minutes.

2. Add chopped broccoli, cauliflower, carrots, and the 3 tablespoons of water and grill on med-high heat for 5 minutes.

3. Add remaining ingredients, including any desired meat or tofu, and season with Bragg liquid seasoning, salt, pepper, and chili peppers.

4. Serve over rice or quinoa.

Image Credit: theheritagecook.com

One response to “Classic Vegetable Stir Fry

  1. Pingback: Bonnie’s Winter Vegetable Frittata « THE URBAN CLINIC·

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s