Rainbow Vegetable Stir Fry
Contents
This Rainbow Vegetable Stir-Fry with Brown Rice is a vibrant, healthy, and delicious meal that brings color to your plate. Packed with fresh bell peppers, carrots, broccoli, and snow peas, this dish looks appealing and is loaded with essential nutrients. The vegetables are stir-fried in a light olive oil and ginger sauce, enhancing their natural flavors. Served over a bed of nutritious brown rice, this recipe is perfect for a quick weeknight dinner or a healthy lunch. Enjoy the delightful crunch and the blend of flavors in every bite!
Ingredients:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 2 carrots, julienned
- 1 cup broccoli florets
- 1 cup snow peas
- 2 tablespoons olive oil
- 1 tablespoon fresh ginger, minced
- 2 cups cooked brown rice
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until warmed through.
Recipe: Rainbow Vegetables Stir Fry
Rainbow Vegetable Stir-Fry with Brown Rice
Ingredients
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 green bell pepper sliced
- 2 carrots julienned
- 1 cup broccoli florets
- 1 cup snow peas
- 2 tablespoons olive oil
- 1 tablespoon fresh ginger minced
- 2 cups cooked brown rice
Instructions
- Slice the red, yellow, and green bell peppers.
- Julienne the carrots.
- Separate broccoli into florets.
- Rinse the snow peas.
- Heat the olive oil in a large skillet or wok over medium-high heat.
- Add the minced ginger and sauté for about 1 minute until fragrant.
- Add the carrots and broccoli to the skillet. Stir-fry for about 3 minutes until they begin to soften.
- Add the bell peppers and snow peas. Continue to stir-fry for another 3-4 minutes until all the vegetables are tender-crisp.
- Once the vegetables are cooked to your liking, remove from heat.
- Serve the stir-fried vegetables over a bed of cooked brown rice.
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