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Skinny Broccoli and Mixed Vegetable Stir Fry

Averie Cooks
  • 30 minutes
  • Serves 2

INGREDIENTS

2

large/extra-large sweet Vidalia onions, sliced thinly

4 cloves

garlic, minced finely

3/4 tsp

salt, or to taste

3

to 4 tablespoons olive oil

1 1/2

to 2 cups lightly steamed broccoli (from about 1 small/medium stalk of broccoli; I use florets and stalk)

1 cup

sliced baby portobello or white mushrooms

1/2 cup

red pepper, diced small (from about 1/2 large red pepper)

up to 1 cup additional vegetables, optional (such as sugar snap peas, snow peas, carrots, baby corn, bamboo shoots, or water chestnuts)

up to 1 cup cooked protein, optional (such as seared tofu or tempeh chunks, steamed edamame, chicken, etc.)

bed of fresh kale or cooked rice for serving, optional

1/4 cup

apple cider vinegar

1/4 cup

honey or agave to keep vegan

2 tbsp

finely minced fresh ginger (reduce if you’re very sensitive to ginger)

2 tsp

white miso paste (also know as sweet or mellow miso; I use reduced sodium. No substitutions for the flavor created and highly recommended, however reduced sodium soy sauce or tamari may be substituted)

generous pinch cayenne pepper, optional and to taste (add more if you prefer a spicier stir fry)

salt, to taste (will depend on preference and type of miso or soy sauce used)