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Seasonal Stir Fry

Veggie.Kitchen's picture
A quick stir fry keeps the fresh flavor of the veggies intact. Have all your veggies chopped and ready to go. Get the oil hot and don’t forget to stir!
  String beans 1 Pound, sliced in half
  Yellow wax beans 1 Pound, sliced in half
  Carrots 2 Large, thinly sliced into 2-inch strips
  Broccoflower 1 Pound (you may use any cauliflower you can find. Purple or yellow will make a colorful addition to the meal)
  Fennel bulb 1 Large, thinly sliced
  Swiss chard/Spinach 1 Cup (16 tbs), torn into small pieces
  Garlic cloves 4 Large, thinly sliced
  Green onion 1 Bunch (100 gm), cut into 2-inch pieces (about 4 stems)
  Ginger 1 Tablespoon, grated
  Red pepper flakes 1 Teaspoon, crushed
  Salt 1 Teaspoon (or to taste)
  Cracked black pepper 1 Teaspoon (or to taste)
  Peanut oil/Sunflower oil 2 Tablespoon
  Agave nectar 1 Tablespoon
  Black soy beans 15 Ounce, drained, rinsed

1. Heat a large work or skillet on a high heat until water droplets dance when sprinkled in it and evaporate within 1 second.
2. Add the oil and swirl to coat the wok or pan. Let the oil heat up
3. Add carrots, fennel and cauliflower and stir fry for 2 minutes. Stir continuously
4. Add the string and wax beans, green onions, garlic, ginger, cinnamon sticks and stir fry for about 3 more minutes. Keep stirring.
5. Add the soy beans and Swiss chard and continue to stir fry for an additional 2 to 3 minutes,
6. Season with salt, pepper and crushed chili flakes.
6. Turn off heat, remove cinnamon sticks, add a splash of agave nectar, stir well.

7. Serve hot over a plate of rice, couscous or pasta.

You may use any veggies you like. Snap peas, broccoli, beets, sweet potatoes etc. Use your imagination and what is in season.
Slice the veggies so they are all similar in thickness.
Start frying with the harder veggies first to give them a head start then add the softer ones. This will make it so the veggies are done cooking at the same time.
If you cannot find black soy beans, kidney beans make a good substitute.

Recipe Summary

Difficulty Level: 
East Asian
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes

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Average: 3.2 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 172 Calories from Fat 50

% Daily Value*

Total Fat 6 g8.9%

Saturated Fat 0.96 g4.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 393.6 mg16.4%

Total Carbohydrates 27 g8.9%

Dietary Fiber 10.8 g43.4%

Sugars 6.2 g

Protein 8 g16.9%

Vitamin A 85.4% Vitamin C 110.1%

Calcium 12.3% Iron 9.6%

*Based on a 2000 Calorie diet

Seasonal Stir Fry Recipe Video