I love stir-fry for number of reasons, Quick and Delicious tops the list :). ‘Chǎo’ technique is said to preserve the flavor of food in addition to keeping those vibrant colors. Being vegetarian, my stir-fry gets even healthier by kicking out meat. After the long work hours, the deliciousness of fiber rich veggies is all I need for a quick weekday dinner. I cook variety of stir-fry with different vegetable combinations. Most of the times the combination is not derived from my imagination, but from the ground reality of ‘what is available in refrigerator’ ;).
Vegetable stir-fry is one of the best ways to load up on those veggies without compromising on taste.I am going to share my recipe for broccoli carrot stir-fry today. This particular recipe provides a good way to sneak broccoli in your family’s diet. I have not used vinegar for this one, add some if you want, or just drizzle some freshly squeezed lemon juice while serving. Hope you will enjoy cooking and eating this time saver and satisfying meal.
- 1 tbsp unrefined coconut oil/ Olive Oil
- 2 garlic cloves, minced
- 1 head of broccoli, cut into florets
- 1 and 1/2 cups baby carrots, halved
- 1/4 tsp Indian curry powder
- 1/4 tsp crushed red pepper flakes
- 2 tbsp soy sauce (prefer low sodium)
- 2 tsp sesame seeds
- 1/2 lime (Optional)
- Hot sauce (Optional)
- Salt (Optional)
Tip: I would suggest using unrefined coconut oil for this recipe for two big reasons. Taste – Believe it or not, that little coconut oil is going to make a big difference in the taste of your stir fry. It enhances the earthy flavors you would expect from this healthy and appealing Chinese staple. Aroma – the exotic scent on heating the coconut oil will fill your heart and home :).
Clean and Prepare veggies and other ingredients
- Heat oil in a deep skillet over medium-low heat. Add in garlic and saute for 4 minutes.
- Mix in broccoli, carrots and cook uncovered for 2 mins.
- Add curry powder and half of the pepper flakes, cover with lid and let cook for 5 more minutes, mixing every minute or so.
- Stir in soy sauce and place lid back on.
- Cook for 10 minutes again, mixing every so often.
- Add in sesame seeds and left over pepper flakes.
- Add salt. I have used a pinch of black lava salt. If you are using normal soy sauce (not less sodium variety) then probably you will not need additional salt.
Cook for 2 more minutes before serving. Serve hot with white or brown rice. In order to cut on those carbs, sometimes I like to eat just the stir fry without addition of rice. Give it a try 🙂
My husband likes his food spicy and he added some extra hot sauce, you can do same to add extra kick to this recipe. Crushed red pepper provide enough spice as per my taste.
Secret ingredient: Curry powder! Yup, just a 1/4 tsp will add that Wow factor to your stir fry and leave even culinary experts guessing. It’s up to you if you want to share this magic ingredient with your guests drooling for your recipe. If you are going to share this with your impressed guests, don’t forget to mention where you got the inspiration from. 🙂 If you decide to leave them wondering… your wish… but do tell them about my blog anyway 😉