Summer Vegetable Stir-Fry

8
Servings
20m
Prep Time
30m
Cook Time
50m
Ready In


"Feel free to substitute, leave out, add in, or what have you. I made this one up using a bunch of fresh vegetables I had on-hand. It needs more colour contrast, though, so even though the pictures do not reflect it, there is a green bell pepper in the ingredient list. It should have been there."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (130.9 g)
  • Calories 56.6
  • Total Fat - 2.6 g
  • Saturated Fat - 0.4 g
  • Cholesterol - 0 mg
  • Sodium - 528.4 mg
  • Total Carbohydrate - 7.6 g
  • Dietary Fiber - 2.5 g
  • Sugars - 3.7 g
  • Protein - 1.9 g
  • Calcium - 29.5 mg
  • Iron - 0.5 mg
  • Vitamin C - 39.3 mg
  • Thiamin - 0.1 mg

Step 1

Heat olive oil in a large skillet or wok over medium heat.

Step 2

Add carrot and celery; cook, stirring frequently, 10 minutes.

Step 3

Add garlic and bell peppers; cook, stirring frequently, 5 minutes.

Step 4

Add zucchini and summer squash; cook, stirring frequently, 10 minutes or until crisp-tender.

Step 5

Stir together remaining ingredients except green onions and stir into vegetable mixture; cook, stirring frequently, 5 minutes or until vegetables are desired doneness.

Step 6

Stir in green onions just before serving.

Tips & Variations


No special items needed.

Related