Rainbow Veggie Stir-Fry
Bursting with vibrant colors and flavors, this PCOS friendly vegetarian stir-fry is packed with nutrient-rich veggies. A perfect balance of textures awaits you in this quick and easy weeknight recipe.
ingredients
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 orange bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 medium carrot, julienned
- 1 cup sliced mushrooms
- 3 cloves garlic, minced
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon cornstarch
- Salt and pepper, to taste
- Sesame seeds, for garnish (optional)
- Cooked brown rice, for serving
steps
- 1.
In a large skillet or wok, heat olive oil over medium-high heat.
- 2.
Add the garlic and sauté for 1 minute, until fragrant.
- 3.
Add the bell peppers, broccoli, snap peas, carrot, and mushrooms to the skillet. Stir-fry for 5-6 minutes, or until the veggies are crisp-tender.
- 4.
In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, cornstarch, salt, and pepper.
- 5.
Pour the sauce over the vegetables in the skillet and stir well.
- 6.
Cook for an additional minute until the sauce thickens.
- 7.
Remove from heat and garnish with sesame seeds if desired.
- 8.
Serve over cooked brown rice for a well-rounded meal.
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