Stir-Fried Mixed Vegetables

Stir-Fried Mixed Vegetables is a vibrant and colorful dish that showcases the freshness of seasonal vegetables, all tossed together in a light, flavorful sauce. This Halal Chinese lunch option is not only quick to prepare but also packed with nutrients and delightful textures.

Ingredients

• Broccoli - 100 grams
• Carrot - 1 medium, sliced
• Bell Pepper (red) - 1 medium, sliced
• Snow Peas - 100 grams
• Mushrooms (shiitake or button) - 100 grams, sliced
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, minced
• Soy Sauce (halal) - 2 tablespoons
• Sesame Oil - 1 tablespoon
• Vegetable Oil - 1 tablespoon
• Salt - to taste
• Black Pepper - to taste
• Green Onions - 2 stalks, chopped for garnish

Steps

1. Prepare all the vegetables by washing and cutting them into bite-sized pieces.
2. Heat the vegetable oil in a large wok or frying pan over medium-high heat.
3. Add the minced garlic and ginger to the pan and stir-fry for about 30 seconds until fragrant.
4. Add the sliced carrots and stir-fry for 2 minutes until they start to soften.
5. Add the broccoli and bell pepper, continuing to stir-fry for another 2-3 minutes.
6. Incorporate the snow peas and mushrooms, stir-frying for an additional 2 minutes.
7. Pour in the soy sauce and sesame oil, stirring well to coat the vegetables evenly.
8. Season with salt and black pepper to taste, then stir-fry for another minute.
9. Remove from heat and garnish with chopped green onions before serving.

Nutrition

• Calories: 150
• Protein: 5 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• High in dietary fiber, promoting digestive health.

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