This simple Mix Stir-Fry Vegetable Medley recipe is very versatile and easy to make, not to mention healthy and packed with different kind of fresh vegetables.
I love simple recipe like this. No fuss recipes that are flexible and easy are too difficult to ignore especially during busy days. I wasn’t thinking of sharing this in my blog, but after tasting it and being really happy on how simple and easy recipe like this could taste delicious, I changed my mind and decided to create a post for it. This recipe was made using my left over fresh vegetables in my fridge. Small pieces of vegetables that is not enough to cook on its own, but when put together made a really nice simple dish like this. If there’s one thing I hate,it’s throwing and wasting food and so I made sure to but not too much of everything and to use up everything single thing that I have in the fridge. I actually find the activity fun and challenging, thinking of what can make of what I have somewhat makes me feel excited. You will be surprised to find out that you actually have that creativity in you.
This vegetable medley was made from 1/2 Zucchini, 1/4 of small Carrots, few pieces of Brussels Sprouts and few pieces of Broccoli. You see there’s nothing complicated about it. You can use Bell Peppers, Cauliflower, Beans, Snap peas. Mix and match your vegetables. The only thing to remember is to add the vegetables in the order of how fast they cook. Like for this one, I added the Carrots first because it needs longer cooking, followed by Zucchini. Once these two were cooked to my liking, I added the broccoli and Brussels Sprouts because these two only needs few minutes of cooking. I can even eat them raw or slightly blanch, so they go last. Cook the vegetables as short or long time as you like, again depending on how crunchy or soft you like your vegetables. Once it’s done, add some fresh herbs if you have to any in hand fresh herbs adds nice flavor and aroma to dishes (Cilantro and Basil are my favorite). Now, regarding the spices, I added my usual salt and peppers, and 1 tsp of sugar which is optional. I like adding small amount of sugar to bring out the sweetness of the vegetables, but you can totally omit it. Last but not the least, noticed that I did not add any liquid while cooking the vegetables because I don’t want it to be soggy. I relied on the steam to moisten the vegetables, this is why I had it covered for few minutes after adding every vegetables.
You can serve this over steam rice or noodles, or use it as mix in to make vegetarian fried rice. I had this served with mix brown rice but its perfect with plain rice too. Give it a try and put into use your bits and pieces of left over vegetables in the fridge. Let’s get started!
- 1 tbsp olive oil
- 1 clove Garlic – minced
- 2 cups (200g) – Brussels Sprouts
- 1 cup (85g) – Broccoli
- 1/3 cup (60g) – Carrots
- 1 cup (200g) – Zucchini
- 1/4 cup Onion – diced
- 1/4 tsp Salt
- 1 tsp Sugar
- 1/4 tsp Black Pepper
- 1 tbsp Fresh cilantro or Basil (optional) – chopped
In a heated pan, add olive oil, garlic and onion. Sauté until onion is no longer translucent. Add diced carrots and cook until soft to your liking. Add zucchini and cook until soft. Add chopped broccoli and shredded Brussels sprouts. Mix and cover, cook for 2-3 minutes. Add salt, peppers and sugar and mix. Cover and cook for 1-2 minutes. Taste and adjust seasoning as desired.
The Nutritional Information was calculated without the rice
My Other Videos:
- Grilled Brussels Sprouts Skewers
- Meat Free Monday: Asparagus and Tomato Greek Salad
- Baked Parmesan Asparagus Fries
- Small Batch Brussels Sprouts Quinoa Salad
- Meat Free Monday: Garlic Butter & Parmesan Roasted Cabbage Wedges
- Meat Free Monday: Chopsuey (Mixed Vegetables)
- Meat Free Monday: Curried Roasted Cauliflower
- Meat Free Monday: White Beans and Grilled Vegetable Salad
- Meat Free Monday: Sautéed Spinach and Mushroom
- Meat Free Monday: Cauliflower and Potato Curry
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