Citrus Veggie Stir-Fry

Citrus Veggie Stir-Fry

Health Rating
Prep Cook Ready in Servings
3 min 5 min 8 min 1
Scheduled for:
Lunch on Saturday

Ingredients for 1

Show Original

1/4 tbsp Coconut oil
1/10 cup White onion (Sliced )
1/2 clove(s) Garlic (chopped )
1/4 cup Fennel fronds (sliced fennel bulb and fronds)
1/4 cup Broccoli florets
3/4 small Carrots (Peeled and sliced)
1 root Celery root, celeriac (stalk celery sliced)
2 mushroom(s) Shiitake mushroom, dried (Sliced)
1/4 medium fruit (6cm dia) Tangerine (mandarin), raw ((thinly slice the peel))
1/8 cup Vegetable stock/broth, low sodium
1/4 tsp, minced Red chili pepper (also chile or chilli)
1/4 cracker(s) Breton White Bean Salt and Pepper Crackers, Dare Foods (Cracked pepper )
1/4 tsp Sesame seeds
1/8 cup Cilantro (coriander)
1/4 tsp Liquid aminos (To taste)

Instructions


1. Heat oil in a large skillet over medium-high heat
2. Add garlic and onions and sauté until onions are transparent
3. Add fennel, broccoli, celery, carrot, mushroom and orange peel. Reduce heat and cover for 3-5 minutes
4. Blend the peeled orange, vegetable broth, chili and pepper until smooth. Add Bragg's Liquid Aminos to
taste.
5. Add liquid to the vegetables and heat on high until liquid just starts to bubble
6. Remove from heat and mix in the sesame seeds and cilantro
7. Serve over ½ cup brown rice or quinoa on a plate that makes you smile!

Nutrition Facts

Per Portion

Calories 257
Calories from fat 48
Calories from saturated fat 33
Total Fat 5.3 g
Saturated Fat 3.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 1.9 g
Cholesterol 0 mg
Sodium 473 mg
Potassium 1360 mg
Total Carbohydrate 45 g
Dietary Fiber 8.9 g
Sugars 9.8 g
Protein 7.3 g

Dietary servings

Per Portion


Fruit 0.3
Vegetables 9.2

Energy sources


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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada