Vegetable Stir-Fry
Vegetarian · Healthy

Quick Vegetable Stir-Fry

Quick, easy, delicious and healthy – a one-dish meal is also perfect for a busy schedule. You can even chop the vegetables a day or two ahead.

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Contributed by: Joseph Gonzales, R.D.     
Watch how to make it
Calories
per servings
136
Servings
4
Ingredients
13
Total Time
20min
Ingredients
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2
carrots, waffled, use Cone #5
1
onion, strung, use Cone #2
3
cloves garlic, shredded, use Cone #1
8 Ounces
mushrooms, sliced, use Cone #4 (230 g)
3 Cups
broccoli florets (213 g)
1
red bell pepper, diced
1 ½ Cups
cooked chickpeas (garbanzo beans) (246 g)
¼ cup
water (60 mL)
¼ cup
soy sauce (60 mL)
¼ cup
agave nectar (60 mL)
1 Tbsp
spicy chili paste (16 g)
2 Tsp
cornstarch (5 g)
3 Cups
brown rice, cooked (585 g)
Directions
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01
Place all vegetables and beans in electric skillet.
02
Place water, soy sauce, agave nectar, chili paste and cornstarch in small bowl and mix. Pour over vegetables.
03
Cover and set electric skillet temperature to 350°F. When Vapo-Valve™ clicks, reduce temperature to 180°F and cook for approximately 5 minutes until vegetables are cooked-crisp.
04
Serve vegetables over brown rice.
Tips
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  • Delicious the next day.
  • Use leftovers to make vegetable wraps.
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