Buddha's Delight
Total time
30minCook time
20minPrep time
10min
Ingredients
- 2 whole garlic cloves, minced
- 1 small onion, sliced
- ½ cup baby carrots, quartered
- 1 cup cabbage
- ½ cup cauliflower florets
- 1 whole red bell pepper, seeded and sliced
- 1 whole green bell pepper, seeded and sliced
- 2 tbsp low sodium soy sauce
- 2 tbsp raw sugar
Instructions
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.
Nutrition
Servings per batch: 2
- Calories: 179
- Fat: 1.10g
- Carbohydrate: 38.50g
- Dietary Fiber: 4.50g
- Sugars: 11.20g
- Protein: 4.20g
Total time
30minCook time
20minPrep time
10minIngredients
2 whole garlic cloves, minced- 1 small onion, sliced
- ½ cup baby carrots, quartered
- 1 cup cabbage
- ½ cup cauliflower florets
- 1 whole red bell pepper, seeded and sliced
- 1 whole green bell pepper, seeded and sliced
- 2 tbsp low sodium soy sauce
- 2 tbsp raw sugar
Instructions
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.
Nutrition
Servings per batch: 2
- Calories: 179
- Fat: 1.10g
- Carbohydrate: 38.50g
- Dietary Fiber: 4.50g
- Sugars: 11.20g
- Protein: 4.20g
