Asian Veggie Stir-Fry
As a side or a main topped with edamame or tofu, this sesame-packed stir-fry is strangely addictive for a veggie dish.
Servings and Ingredients
|2 tsp. peanut oil, divided|
|1 tsp. garlic, finely chopped|
|½ tsp. fresh ginger, grated|
|6 c. assorted vegetables, thinly sliced or chopped, such as carrots, broccoli, shitake mushrooms, red onions, bell peppers, water chestnuts and snow peas|
|1 tbsp. green onion, thinly sliced|
|Hy-Vee kosher sea salt and fresh cracked pepper|
|1 tsp. sesame oil|
|1 tsp. toasted sesame seeds, optional|
Things To Grab
- Wok or large nonstick skillet
- Heat 1 tsp. peanut oil in a wok or large nonstick skillet over medium-high heat. Add garlic and ginger; cook and stir for 10-15 seconds or until they become fragrant.
- Add carrots and broccoli, if using; cook and stir for 3 minutes.
- Add remaining 1 tsp. peanut oil, green onion and vegetables; cook and stir for 3 to 4 minutes or until vegetables are tender. Remove from heat. Season to taste and stir in sesame oil; toss to coat. If desired, sprinkle with sesame seeds.
60 Calories per serving
Amounts Per Serving
- Total Fat: 2.5 g
- Cholesterol: 0 mg
- Sodium: 20 mg
- Total Carbohydrates: 8 g
- Protein: 2 g