If munching fresh vegetables is a bit boring to you, try stir frying them. It may be dull for some. I hope it won’t let others draw in to strike of not eating vegetables. Fresh ones and cooked under the fire can still be healthy. Just don’t restrain yourself from consuming vegetables.
There many vegetable stir fry recipes and this one will require florets of broccoli and cauliflower. They’re both robust in dietary fiber and contained vitamin C.
You don’t have to be messy in cutting off these florets. For broccoli, trim the stalk from the head. Let it be high enough so the florets will just fall off. Cut the florets into smaller size if you prefer it.
In cauliflower, remove the core after you take off the leaves. Detach the florets from the center and separate them by using a paring knife.
These crispy veggies will be yummier with balsamic vinaigrette that needs the following items:
Sauce: 2 tablespoons of balsamic vinegar, 2 tablespoon of soy sauce, ½ teaspoon of black pepper, 1 tablespoon of sugar and ½ teaspoon of salt.
Vegetable stir fry recipe:
1 ½ cup each of broccoli and cauliflower
2 medium carrots, sliced thinly for about 1.5″ long a piece
½ cup of chopped Italian parsley
1 cup of beans, cut into 1.5″ long a piece
1 cup of snow peas
1 large green capsicum, sliced thinly in lengthwise
Procedures
- Mixed all the ingredients of sauce in a bowl and just set aside.
- Lay all the cut vegetables in a microwave bowl and flush ½ cup of water on it. Cover then steam in the microwave on high for 2 minutes.
- Bring 2 tablespoon of oil into a smoking hot in a wok. Add the veggies to be stir fried for 4 to 5 minutes. Let it cook but they should be still crunchy
- Pour the sauce and stir to coat all the veggies properly. Turn off the heat and sprinkle the parsley. Serve.