ENHANCED VEGETABLE STIR-FRY

Enhanced Vegetable Stir-Fry

Ingredients:

• 1 tablespoon olive oil (or use a non-stick spray for even less fat)
• 1 cup broccoli florets
• 1 cup sliced bell peppers (red, yellow, or orange for extra sweetness)
• 1 cup snap peas or green beans
• 1 medium carrot, sliced
• 1 cup mushrooms, sliced (shiitake or cremini for richer flavor)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon grated fresh ginger
• 1 teaspoon hoisin sauce (for a touch of sweetness)
• 1 teaspoon sesame oil (for added flavor, optional)
• 1/4 teaspoon red pepper flakes (optional for a bit of heat)
• 1 tablespoon chopped fresh cilantro or green onions for garnish
• 1/2 cup cooked quinoa or brown rice (for added protein and fiber)
• 1 tablespoon sesame seeds (for crunch and flavor)

Instructions:

1. Prepare Ingredients:

   • Wash and chop all vegetables into bite-sized pieces.
   • Cook quinoa or brown rice according to package instructions and set aside.

2. Heat Oil:

   • In a large non-stick skillet or wok, heat the olive oil over medium-high heat.

3. Cook Aromatics:

   • Add the onion and garlic to the pan, cooking for 2 minutes until they start to soften.

4. Add Vegetables:

   • Add the carrots and cook for 2-3 minutes.
   • Add the broccoli, bell peppers, snap peas (or green beans), and mushrooms. Stir-fry for about 5-7 minutes, or until vegetables are tender-crisp.

5. Flavor It Up:

   • Stir in the soy sauce, rice vinegar, ginger, hoisin sauce, and red pepper flakes (if using). Cook for an additional 1-2 minutes, allowing the flavors to meld together.
   • Drizzle the sesame oil over the stir-fry and toss to coat.

6. Serve:

   • Serve the stir-fry over a bed of cooked quinoa or brown rice.
   • Garnish with chopped cilantro or green onions and a sprinkle of sesame seeds