Simple Stir-Fried Vegetables
An easy combo of stir-fried vegetables provides a gorgeous color medley and crisp-tender texture.
Servings: 4 People
Calories: 119kcal
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion , halved and sliced
- 2 cups thinly sliced carrots
- 2 cups sliced bok choy (regular or baby, either is fine)
- 1 red pepper , cored, seeded and sliced into thin strips
- 1 teaspoon finely minced garlic
- 2 teaspoon finely minced peeled fresh ginger
- 2 tablespoons soy sauce , preferably less sodium, or to taste
Instructions
- Heat the oil in a wok or large skillet over high heat. Add the onions and carrots and stir-fry for 5 minutes until the vegetables start to become tender. Add the bok choy, bell pepper, ginger and garlic and stir-fry for 3 minutes until everything is almost tender, then add ¼ cup water, and cover the pan. Allow to steam for another 2 minutes until the vegetables are crisp tender.
- Add the soy sauce and stir to combine everything well. Serve hot.
Nutrition
Calories: 119kcal | Carbohydrates: 12g | Protein: 3g | Fat: 7g | Saturated Fat: 6g | Sodium: 572mg | Potassium: 415mg | Fiber: 3g | Sugar: 6g | Vitamin A: 13187IU | Vitamin C: 60mg | Calcium: 64mg | Iron: 1mg