Veggie Stir Fry
I love the ease of making a delicious yet simple Veggie Stir Fry dinner. You can change out the veggies in this recipe for ones you prefer. I often use cabbage and sweet onions in my stir fry because I love those flavors.
Servings: 4 servings
Calories: 225kcal
Ingredients
- 1 cup purple cabbage
- 1 cup carrot noodles
- ½ cup rainbow carrot slices
- 1 cup yellow peppers
- 1 cup of small broccoli pieces
- 1 cup or one small can of water chestnuts
- 1 cup of cooked or 90 second style mixed grains and rice or more
- green onions
- 2-3 tablespoons of gluten free soy sauce
- dash of rice wine vinegar
- dash of sesame oil
Instructions
- Prep the vegetables to your preferred style while trying to keep them somewhat uniform in size. Heat a wok or large pan to medium. Add sesame oil and toss around pan.
- Add all in the veggies.
- Mix in the soy sauce and rice wine vinegar followed by the rice.
- Sautee' everything together covered, occasionally stirring for about 10 minutes or until the vegetables are cooked to your liking.
- Enjoy
Notes
Nutritional values are based on one serving
Nutrition
Calories: 225kcal | Carbohydrates: 47g | Protein: 8g | Fat: 1g | Sodium: 321mg | Potassium: 610mg | Fiber: 6g | Sugar: 6g | Vitamin A: 8515IU | Vitamin C: 105.4mg | Calcium: 49mg | Iron: 2.1mg