Citrus Veggie Stir-Fry

14 8 251
Ingredients Minutes Calories
Prep Cook Servings
3 min 5 min 4
Citrus Veggie Stir-Fry
Health Rating

Ingredients


1 tbsp Coconut oil
1/4 cup White onion (Sliced)
2 clove(s) Garlic (chopped)
1 cup Fennel fronds (sliced fennel bulb and fronds)
1 cup Broccoli florets
3 small Carrots (Peeled and sliced)
4 root Celery root, celeriac (stalk celery sliced)
8 mushroom(s) Shiitake mushroom, dried (Sliced)
1 medium fruit (6cm dia) Tangerine (mandarin), raw ((thinly slice the peel))
1/2 cup Vegetable stock/broth, low sodium
1 tsp, minced Red chili pepper (also chile or chilli)
1 tsp Sesame seeds
1/2 cup Cilantro (coriander)
1 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 251
Calories from fat 46
Calories from saturated fat 32
Total Fat 5.1 g
Saturated Fat 3.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 1.8 g
Cholesterol 0
Sodium 465 mg
Potassium 1351 mg
Total Carbohydrate 44 g
Dietary Fiber 8.7 g
Sugars 9.7 g
Protein 7.1 g

Dietary servings

Per Portion


Fruit 0.3
Vegetables 9.2

Energy sources


Pygal70%450.315336344341247.495866263756418%295.7934973614984170.315441802778311%349.4040992717911112.7567427771152270%18%11%CarbohydratesFatProtein
Recipe from:
Lunch
Main