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Stir-Fried Vegetables Recipe

Stir-Fried Vegetables Recipe - 4 servings


1 teaspoon extra-virgin olive oil

1/2 teaspoon Asian sesame oil

3 medium carrots, cut diagonally into slices 1/8 inch thick

3 large garlic cloves, thinly sliced

1/4 cup chicken broth, preferably homemade

1 teaspoon peeled, minced fresh gingerroot

1/2 pound snow peas, ends and string removed

1 red pepper, seeded and cut into 1/2-inch wide strips

1 tablespoon reduced-sodium soy sauce


Place a nonstick wok or skillet over high heat. When wok is hot, add olive oil and sesame oil. When oils are hot, add carrots and garlic, stir-fry, uncovered, for 1 minute. Add chicken broth. Cover and cook 1 minute longer, or until vegetables are crisp-tender. Drizzle with soy sauce.

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