Stir Fried Vegetables

Stir-Fried Vegetables: Colourful and Flavourful

Serves: 4

Ingredients

• Olive oil spray
• 1 teaspoon crushed garlic
• 1 medium red chilli, chopped
• 1 teaspoon ginger, grated
• ½ red pepper, thinly sliced
• ½ yellow pepper, thinly sliced
• 2 patty pan squash (button squash), quartered
• 1 zucchini, chopped into batons
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 carrot, sliced into matchsticks
• 2 shallots, sliced diagonally
• 150g green beans, trimmed, halved
• 3 tablespoons soy sauce

Directions

1. Heat a wok or large frying pan over high heat and spray lightly with olive oil.
2. Stir-fry garlic, chilli, and ginger for 1–2 minutes.
3. Add all vegetables, except for the green beans, and cook until tender.
4. Add green beans and stir through the soy sauce, cook for 2 minutes, then serve.

This Stir-Fried Vegetables dish is a vibrant, nutritious option that’s perfect for a quick supper or as a side dish for meal prep. The zesty garlic, ginger, and soy sauce combination enhances the crisp, colourful vegetables, creating a balanced and flavourful meal. Store leftovers in an airtight container in the fridge for up to 3 days.