Veggie Stir-Fry

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Servings: 4 Prep: 30 min Dairy Free GAPS Gluten Free Low Carb Paleo Pescetarian Vegan Vegetarian Homestyle Simple Stovetop Vegetarian Added 7 months ago Updated 7 months ago

Missing nutrition data for: Broccoli, Bok Choy

Ingredients

1 head broccoli ⚠

1 bunch bok choy ⚠

2 carrots

1 cup snap peas

4 ounces mushrooms, shiitake or other

2 tablespoons sesame oil

2 teaspoons sea salt, plus more to taste

½ teaspoon ground black pepper, plus more to taste

1 tablespoon sesame seeds

Instructions

1. Coarsely chop broccoli florets and bok choy. Peel and slice carrots into very thin spears. Trim edges of snap peas. Halve mushrooms or cut in thick slices.

2. Heat oil in a large saucepan over high heat.

3. Add carrots to the pan first. Sauté them, stirring occasionally, for 5 minutes.

4. Next, add broccoli and continue to stir and cook for 3 minutes.

5. Add the rest of the vegetables, and sauté 5-8 more minutes, stirring occasionally, until vegetables are tender but not mushy.

6. Season with salt, pepper, and sesame seeds and serve.

Per serving incomplete

165

Cal

21g

Carbs

Fat

Protein

Carbs 46%

Fat 43%

Protein 11%