(11 votes, average: 3.27 out of 5)
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Flavorful, satisfying vegetable stir fry
Ingredients
Scale
- 2 Tablespoons olive oil
- 2 cloves minced fresh garlic
- 2 red bell peppers, sliced lengthwise (2 cups)
- 1 carrot, shredded (⅓ cup)
- 1 yellow onion, sliced (1 cup)
- ¼ head cauliflower florets (1 cup)
- 1 pound brown mushrooms, sliced (5–6 cups)
- 2½ cups frozen edamame, thawed
- 3 pounds bok choy, bottom removed, roughly chopped
- 2 Tablespoons low sodium soy sauce
- ¼ cup chopped parsley
- 1 teaspoon chili flakes, optional
- 3 cups cooked brown rice, warmed
Instructions
- Heat olive oil in large sauté pan and add garlic; sauté over medium heat for 1 minute. Add bell peppers, carrots, and onions and cook for 5 minutes.
- Add cauliflower, mushrooms, edamame, bok choy, soy sauce, parsley, and chili flakes. Cook for about 5 minutes or until vegetables are tender.
- Serve stir-fry over warmed brown rice and garnish with more fresh parsley if desired
- Prep Time: 7 minutes
- Cook Time: 12 minutes