Vibrant Vegetable Stir-Fry with Basmati Rice
This Stir-Fry Veggie dish offers a delightful combination of colors, flavors, and textures that will surely brighten up your plate and palate.
Equipment
- Wok or large skillet
- Cooking spoon or spatula
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons Bragg Liquid Aminos
- ½ onion sliced
- 1 red bell pepper cut into strips
- 2 carrots sliced into circles
- 1 teaspoon cumin
- 1 cup yellow squash cut into 1-inch chunks
- 1 cup zucchini cut into 1-inch chunks
- For Serving:
- Cooked basmati rice
Instructions
- Heat olive oil in a wok or large skillet over medium heat.
- Add sliced onion, red bell pepper strips, and carrot slices to the heated oil.
- Sauté until the vegetables are slightly tender, stirring occasionally, for about 5 minutes.
- Stir in the cumin to coat the vegetables evenly.
- Add the yellow squash chunks and zucchini chunks to the skillet.
- Continue cooking, stirring occasionally, until all the vegetables are cooked to the desired tenderness, about 5-7 minutes more.
- Once the vegetables are cooked, drizzle Bragg Liquid Aminos over the stir-fried vegetables in the skillet.
- Stir well to combine.
- Remove the skillet from heat.
- Serve the vibrant Vegetable Stir-Fry over a bed of cooked basmati rice.
- Enjoy this nutritious and flavorful dish as a satisfying meal!
Notes / Tips / Wine Advice:
Wine Advice:
Pair this colorful stir-fry with a light and fruity white wine like Pinot Grigio or a crisp rosé.Nutritional Information
Calories: 120 kcal | Carbohydrates: 10 g | Protein: 2 g | Fat: 8 g | Fiber: 3 g | Sugar: 5 g