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This quick and simple vegetable stir-fry is ideal for using up any fresh vegetables you have in your refrigerator. I chose purple cauliflower because it is so attractive, but plain cauliflower also functions well.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 4
Yield: 4 servings
Ingredients
- 2 tablespoons canola oil
- 1 small onion, diced
- 1 clove garlic, minced
- ½ cup sliced carrots
- ½ cup purple cauliflower, chopped
- ½ cup chopped fresh broccoli florets
- ½ cup sliced fresh mushrooms
- 4 tablespoons soy sauce
- ¾ cup water
- 1 cup cherry tomatoes, halved
- salt and freshly ground black pepper to taste
- 1 tablespoon fresh basil, chopped, or to taste
- 2 cups cooked rice
- 1 teaspoon toasted sesame seeds
Directions
Step – 01
- Heat oil a large skillet over medium heat and cook onion until soft and translucent, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add veggies in the following order with approximately 2 minutes of sauteing between each addition: carrots, cauliflower, broccoli, and mushrooms last. Pour in soy sauce and mix until all vegetables are well coated with sauce. Cook for 2 minutes.
Step – 02
- Pour in water and add tomatoes, salt, and pepper. Bring to a boil, reduce heat, and bring to a simmer. Cook until all vegetables are fork-tender, but not too soft, 3 to 5 minutes. Add basil towards the end.
Step – 03
- Serve warm on a bed of rice sprinkled with sesame seeds.
Nutrition Facts (per serving)
Calories | 210 |
Fat | 8g |
Carbs | 31g |
Protein | 5g |
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