Rau Củ Xào

Rau Củ Xào is a vibrant and colorful Vietnamese stir-fried vegetable dish that celebrates fresh produce with a touch of garlic and a splash of coconut aminos. This Paleo-friendly side dish is not only easy to prepare but also bursting with flavor and nutrients.

Ingredients

• Carrot - 100 grams, thinly sliced
• Broccoli - 100 grams, cut into florets
• Bell Pepper (red or yellow) - 100 grams, sliced
• Zucchini - 100 grams, sliced
• Garlic - 2 cloves, minced
• Coconut Aminos - 2 tablespoons
• Olive Oil - 1 tablespoon
• Salt - 1/4 teaspoon
• Black Pepper - 1/4 teaspoon
• Fresh Cilantro - 2 tablespoons, chopped (for garnish)

Steps

1. Heat the olive oil in a large skillet or wok over medium heat.
2. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Add the sliced carrots and broccoli florets to the skillet, stirring frequently for about 3 minutes.
4. Add the sliced bell pepper and zucchini, continuing to stir-fry for another 5 minutes until the vegetables are tender-crisp.
5. Pour in the coconut aminos, salt, and black pepper, stirring well to combine all ingredients.
6. Cook for an additional 2 minutes, allowing the flavors to meld.
7. Remove from heat and garnish with fresh cilantro before serving.

Nutrition

• Calories: 120
• Protein: 3 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 130 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 fresh vegetables.
• High in fiber, promoting digestive health.

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