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–+ servings

Quick and Easy Stir-Fried Vegetables

This super easy Stir-Fried Vegetable recipe is the perfect recipe to make for quick dinners or for when you have leftover vegetables that you need to use. There are so many variations of this recipe. I love making stir-fried veggies because it is so simple to make and it always turns out to be a tasty and fulfilling dish. It can be served as a main course or a side dish paired with rice, noodles, potatoes, wraps, or if you want to be on the healthy side; a bowl of lentils or chickpeas.
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Main Course
Cuisine: Fusion
Diet: Vegan
Keyword: stir fried vegetables, Veggies
Servings: 2 people
Calories: 786kcal

Equipment

  • 1 Non-stick Frying Pan
  • 1 Instant Pot for cooking rice

Ingredients

  • 1 Leek
  • 6 King Trumpet Mushrooms
  • 1 pack Mixed Vegetables Beans, Carrots, Peas and Corn
  • 1 tsp Chili Powder
  • 1 handful Soybean Sprout
  • 1.5 tbsp Curry Powder
  • 1/4 cup Water
  • 2 cups Rice
Metric - US Customary

Instructions

  • Cook 2 cups of rice with 2 cups of water in an instant pot for 20 minutes.
  • Take a non-stick pan and fry 6 King Trumpet Mushrooms and 1 leek. Add any mixed frozen veggies of your choice. In this recipe, I used beans, carrots, peas and corn. 
  • Add salt and pepper to taste. 
  • Throw in a handful of soybean sprouts.
  • Add in 1.5 tbsp of curry powder, and 1 tsp of red chilli powder and add a bit of water. 
  • Mix all together until all ingredients are fully incorporated. 
  • Cook for about 20 minutes.
  • Grab a bowl and add some rice. Add the stir-fried veggies and dig in!

Nutrition

Calories: 786kcal | Carbohydrates: 170g | Protein: 19g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 98mg | Potassium: 619mg | Fiber: 10g | Sugar: 1g | Vitamin A: 7561IU | Vitamin C: 15mg | Calcium: 114mg | Iron: 4mg
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