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Stir Fry Vegetables

VIEWS 4334

Energy (kcal) - 197

Protein (g) - 8

Carbohydrate (g) - 26

Fat (g) - 3

Khyati's Health-O-Meter Says:

Making a stir fry is one of the easiest, cheapest, and quickest ways of creating a great healthy and satisfying meal. By choosing a wide range of veggies, you can not only get a great mix of important micro-nutrients that fill the nutritional gaps in diets, but they also make the dish look vibrant and colorful. Some great vegetables to include in your stir fry are broccoli, red or green capsicum, aubergine, and bok choy. But these are just a few of the many types of vegetables you can throw into your stir fry recipe! And most vegetables have small quantities of healthy fats such as omega, which act on high acidity produced by high protein diets containing tofu and sprouts. Vegetables also give us a big dose of fiber. 


  • Red bell pepper, cored, seeded, and julienned - 1 small
  • Yellow bell pepper, cored, seeded, and julienned - 1 small
  • Thinly sliced red onion - ½
  • Broccoli florets - 1 katori
  • Aubergine, cut into chunks - 1 small
  • Tofu - 10 gms
  • Garlic, minced - 1 no 
  • Bok choy , sliced - 1 tbsp
  • Fresh moong bean sprouts - 2 tbsp
  • Freshly ground black pepper - ¼ tsp
  • Kosher salt - ¼ tsp
  • Sesame oil - ½ tsp

Step 1 In a wok or large skillet, heat sesame oil over high heat until almost smoking. Add the peppers and onion while stirring it constantly. While continuing to stir, add brocculi, aubergine, tofu, and garlic.  Step 2 Cook it constantly while stirring for 2 minutes. Add the bok choy, sprouts, pepper, and salt and cook for more 2 minutes until crisp-tender.  Step 3 Stir and remove from heat. Serve immediately.

Stir Fry Vegetables - BY KHYATI RUPANI

10 FEB 2018
VIEWS 4334


Herby Tomato Soup

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