For some very strange reason, I was craving vegetables today. This never happens. My cravings usually come in the form of a tall bottle of red or chocolate. But vegetables, not so much. I eat plenty of the things, just don't usually dream about them or think about them when I first open my eyes in the morning. Today was different. I had to cook myself up a big ol' batch of veggies.
That was how this very quick and tasty dish came about. I had a look through what was left lurking around the fridge. I found several cabbages. That has to do with the husband's new trend of making sauerkraut. A whole other story. Maybe his recipe and method will make it onto the blog soon. So, there was the cabbage, some carrots, celery and a half a bag of soy bean sprouts. What to do? Then I remembered a blog that I recently started reading, Diversivore. This guy knows his greens and how to stir fry. It is a relatively new blog and loaded with a whole lot of education and lots of interesting things. Check out Sean at Diversivore for some pretty healthy eating!
So, that led me to this quick stir fry for lunch. Very tasty and healthy to boot.
Note: Stir fry times vary depending on how crisp or cooked you like your vegetables. I like my vegetables with a bit of a bite to them . If you prefer them softer, cook it for a bit longer.
This was just really good. I had it all by itself but you could serve it over rice or noodles for a more filling meal.
Add any other vegetables to this dish that you may have in your fridge. I used what I had but would be just as good with added broccoli, green beans or even asparagus.
Veggie & Soy Bean Stir Fry
Serves 2 / Prep time: 10 minutes / Cook time: 15 minutes
3 Carrots, peeled and cut into 3 inch pieces
4 Celery ribs, ends trimmed and cut into 3 inch pieces
1/4 of a whole cabbage, shredded
1 1/2 Cup/150 grams soy bean sprouts
1/4 Cup/35 grams raw almonds,
2 Tablespoons sesame oil
3 Garlic cloves, crushed
2-3 Tablespoons teriyaki sauce
2 Tablespoons sesame seeds
Heat the oil in a large wok and add the garlic and fry for just a minute. Toss in the carrots, celery and cabbage. Give a really good toss and continue doing this for about 8 minutes until the vegetables are just about cooked. Add in the bean sprouts and continue to cook for another minute. Add the teriyaki sauce and almonds and give a good toss. Remove from heat and sprinkle with sesame seeds. Serve immediately.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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