Vegetarian Stir-Fry

Prep:
Cook:
Fairly cheap

Ingredients

For 4 Person(s)

Ingredients

  • 1 cup rice
  • 2 Tbsp oil
  • 4 eggs
  • 1 medium chopped onion
  • 3 cloves minced garlic
  • 1 tsp ground paprika
  • 1 tsp chili powder
  • 1 tsp ground ginger
  • 3 florets broccoli stalks
  • 1 bell pepper, chopped
  • 3 medium carrots, chopped
  • 1 small beet, chopped
  • 8 oz. mini portobello mushrooms, sliced
  • 5 oz. roasted peanuts
  • 2 Tbsp sesame seeds

Roasted Garlic Aioli

  • 1 head garlic
  • 1 Tbsp olive oil
  • 1 cup mayo
  • 1 juice of lemon
  • 1/8 tsp kosher salt
  • 1/4 tsp black pepper (fresh ground if possible)

Cold Three Bean Salad

  • 2 cups blanched fresh cut green beans
  • 1 can garbonzo beans
  • 1 can kidney beans
  • 1 medium white onion
  • 1 clove garlic
  • 1/3 cup apple cider vinegar
  • 2 Tbsp sugar
  • 1/4 tsp pepper
  • 2 Tbsp olive oil

This is a Vegetarian Stir-Fry that everyone can love!

Ingredients

Ingredients

  • 1 cup rice
  • 2 Tbsp oil
  • 4 eggs
  • 1 medium chopped onion
  • 3 cloves minced garlic
  • 1 tsp ground paprika
  • 1 tsp chili powder
  • 1 tsp ground ginger
  • 3 florets broccoli stalks
  • 1 bell pepper, chopped
  • 3 medium carrots, chopped
  • 1 small beet, chopped
  • 8 oz. mini portobello mushrooms, sliced
  • 5 oz. roasted peanuts
  • 2 Tbsp sesame seeds

Method

Prepare all your ingredients, chopping all vegetables into bite-size pieces. Prepare 1 cup rice according to package instructions and let it cook while you prepare the remaining ingredients.

In a small frying pan, heat 1-2 Tbsp oil over medium heat. Scramble the eggs and set aside.

In a large wok or non-stick stock pot, heat 2 Tbsp oil over medium-high heat. Add onion and garlic and fry for 1 minute. Add paprika, chili powder, ground ginger, and salt & pepper to taste. Fry for 1 minute, scraping the pan constantly with a wooden or non-stick pan safe spatula. Add more oil if necessary.

Add the broccoli, bell pepper, carrots and beet. Stir fry for 2 minutes.

Add the mushrooms, peanuts, and sesame seeds. Stir fry for 2 minutes.

Add in the prepared rice and stir until uniform.

Add the scramble eggs and fold in gently.

Serve warm and if you would like to, enjoy with chopsticks.

Roasted Garlic Aioli

Ingredients

  • 1 head garlic
  • 1 Tbsp olive oil
  • 1 cup mayo
  • 1 juice of lemon
  • 1/8 tsp kosher salt
  • 1/4 tsp black pepper (fresh ground if possible)

Method

Break the tips off of fresh green beans after rinsing in sink. Bring large pot of water to boil and blanch beans until they are tender but don't break easily. Drain and set aside to cool. Whisk together in small bowl: sugar, oil, salt, pepper garlic and white onion. Set aside. In large bowl stir together green beans, rinsed garbonzo beans and rinsed kidney beans. Pour whisked ingredients over beans and fold together making sure to cover beans well. Place in fridge to chill. Serve cold and stir before serving. (this recipe is great served next day as flavors meld together well overnight)

Cold Three Bean Salad

Ingredients

  • 2 cups blanched fresh cut green beans
  • 1 can garbonzo beans
  • 1 can kidney beans
  • 1 medium white onion
  • 1 clove garlic
  • 1/3 cup apple cider vinegar
  • 2 Tbsp sugar
  • 1/4 tsp pepper
  • 2 Tbsp olive oil

Method

Break the tips off of fresh green beans after rinsing in sink. Bring large pot of water to boil and blanch beans until they are tender but don't break easily. Drain and set aside to cool. Whisk together in small bowl: sugar, oil, salt, pepper garlic and white onion. Set aside. In large bowl stir together green beans, rinsed garbonzo beans and rinsed kidney beans. Pour whisked ingredients over beans and fold together making sure to cover beans well. Place in fridge to chill. Serve cold and stir before serving.

Recipe notes

This recipe is great served next day as flavors meld together well overnight

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