Mixed Vegetable Stir Fry

Western.Chefs's picture

Dec. 17, 2010


Young carrots 10 Small , scraped, sliced in 1/4
Celery stalks 2 , sliced in 1/4
Unpeeled zucchini 3 Small , sliced in 1/4
Green onions 4 , cut into 1 inch pieces
Green pepper 1/2 , halved seeded and cut in strips
Peanut oil/Vegetable oil 4 Tablespoon
Garlic 1 Clove (5 gm) , split
Salt To Taste
Soy sauce 2 Tablespoon
Sliced almonds 2 Tablespoon , toasted (Natural Skin Almonds)


Have all vegetables ready before you start cooking.

Heat oil with garlic in large heavy skillet, until very hot.

Remove garlic.

Add carrots and celery and stir-fry until shiny with oil and partly cooked, 3 to 4 minutes.

Add zucchini, green onions, and pepper strips and salt to taste.

Continue to stir-fry 2 to 4 minutes longer, until vegetables are tender but still crisp.

Sprinkle with a dash of soy sauce and the almonds.

Serve at once.

Recipe Summary

Cook Time: 10 Minutes
Ready In: 10 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 1043Calories from Fat 674

 % Daily Value*

Total Fat 77 g118.5%

Saturated Fat 11 g55%

Trans Fat 0 g


Sodium 2537 mg105.71%

Total Carbohydrates 82 g27.3%

Dietary Fiber 27 g108%

Sugars 37 g

Protein 21 g42%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet