Sunday, July 10, 2011

California Veggie Stir-fry

Stir-frys are the perfect meal for when you want something quick, simple, and full of fresh flavours! They are also a great summer dish because you don't have to slave over a hot stove for hours to have a delicious dinner!


1 Tbsp. oil
2-3 cloves garlic, minced
1 yellow, orange, or red bell pepper, sliced into strips
1 cup mushrooms, diced
1 cup sugar snap peas, chopped
3-4 carrots, chopped
4-5 sundried tomatoes in oil, drained of excess oil and roughly chopped
1/4 cup water
2/3 cups black beans, drained and rinsed
1/4 cup soy sauce
1/4 cup peach mango salsa
Cooked rice or noodles


Heat the oil over medium heat in a large skillet. Add the garlic and saute for 2 minutes, until fragrant. Add in all the vegetables and 1/4 cup of water. Cover the skillet with a lid and cook for 8-10 minutes, until the vegetables are softened. 

In a small dish, stir together the soy sauce and salsa then pour into the stir-fry. Add the black beans and continue to cook for an additional 2-3 minutes, until heated. Serve over rice or thin noodles. Serves 2.

*Recipe by Brooke McMillan

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