Description
This easy veggie stir fry with mushrooms is a perfect quick fix for healthy lunch or dinner. You’ll need 15 minutes and a large skillet for my vegetable stir-fry recipe.
Ingredients
Scale
- 2 big Portobello mushrooms (or about 170g, 6oz of other kinds)
- 1 small red or yellow onion
- 2 garlic cloves
- ½ tsp. turmeric
- 3 medium carrots
- ½ of a smaller zucchini
- 2 tbsps. coconut milk
- Low-sodium tamari sauce and black pepper to taste
Instructions
- Begin with coarsely grating the carrots and zucchini and chopping the mushrooms, onion and garlic.
- Then, heat a large skillet over medium-high heat. Next, sauté mushrooms, onion and garlic for a few minutes, stirring occasionally. Then, reduce the heat to medium and continue cooking, stirring occasionally, until all the moisture has evaporated. It’ll take 5 to 8 minutes more. Try to spread the mushrooms out in a single layer to maximize their contact with the hot pan. If you need to add water, do this tablespoon at a time as mushrooms absorb it very quickly.
- Next, add turmeric and coconut milk and give it a good stir. After that, it’s time to throw in grated carrots and zucchini. Stir-fry for a few more minutes until the veggies are thoroughly heated but still crunchy (al dente). Finish with Tamari or low-sodium soy sauce and black pepper.
Notes
One serving has 3.3 GL points.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Method: Sauté
Nutrition
- Serving Size: ½ of the recipe
- Calories: 91.5 kcal
- Sodium: 29.5mg
- Fat: 3.28g
- Carbohydrates: 9.42g
- Fiber: 5.41g
- Protein: 3.35g
