Stir Fry Vegetables
A quick stir-fry of mixed vegetables with ginger and garlic, cooked until crisp-tender.
Servings: 2 servings
Ingredients
Ingredients
- ginger sliced on thin slivers
- 1/2 red bell pepper 1/2 cored, seeds removed and thinly sliced
- 1 broccolis medium florets separated
- 1/2 fennel bulb finely sliced
- 1 zucchini medium cut in half, each half quartered
- 1 carrots medium peeled, halved and quartered
- mushrooms hand full stemmed and quartered
- 1 garlic chopped
Instructions
Instructions
- Preheat a wok or large skillet over medium-high heat until hot.
- Add the sliced ginger and chopped garlic to the hot wok and stir constantly until fragrant, about 30 seconds.
- Add the carrots (peeled, halved and quartered), broccoli florets, and the thinly sliced fennel. Stir-fry, tossing frequently, for 2–3 minutes, until they begin to soften but remain crisp.
- Add the zucchini (halved and quartered), the ½ red bell pepper (cored, seeds removed and thinly sliced), and the handful of quartered mushrooms. Continue to stir-fry, tossing frequently, for another 2–3 minutes, until all vegetables are crisp-tender.
- Remove from the heat and transfer the vegetables to a serving dish. Serve immediately.
Equipment
- Wok or large skillet