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This is one of my favorite comfort foods. It's also easily one of our favorite week night meals, particularly when bell peppers and cauliflower are on sale! It's also my weapon of choice ;) If there was one dish I had to use to 'convert' anyone to a vegetarian diet, this would be it! It's healthy, tasty, easy to make, beautiful and an overall crowd pleaser. I've served it to at least 20 different people and everyone has asked for the recipe afterward.
Prep time: | Cook time: | Total: | 2 servings
This is my go-to dish when we're having guests over for dinner. I've served it to at least 20 different people (including some very picky meat eaters and anti-veggie types) and everyone has asked for the recipe afterward. You can also adjust the recipe based on what vegetables you have on hand - broccoli, snow peas, sugar snap peas, bean sprouts and tofu are good options.
2 whole garlic cloves, minced
1 small onion, sliced
½ cup baby carrots, quartered
1 cup cabbage
½ cup cauliflower florets
1 whole green bell pepper, seeded and sliced
2 tbsp low sodium soy sauce
2 tbsp raw sugar
Saute onions over high heat in 1/4 cup water until translucent. Add all other ingredients to large pot or wok. Reduce heat to medium and stir-fry until vegetables are tender but still crisp, about 10-15 minutes. Meanwhile, mix soy sauce and sugar in a measuring cup until fully incorporated. Pour over the cooked veggies, stirring to coat. Simmer another 5 minutes then serve over brown rice.