Citrus Veggie Stir-Fry

16 15 227
Ingredients Minutes Calories
Prep Cook Servings
10 min 5 min 4
Citrus Veggie Stir-Fry
Health Highlights


1 tbsp Coconut oil
2 clove(s) Garlic (chopped)
1/4 cup White onion (Sliced)
1 cup Fennel fronds (sliced fennel bulb and fronds)
1 cup Broccoli florets
4 medium stalk(s) Celery (sliced)
3 small Carrots (sliced)
8 mushroom(s) Shiitake mushroom, dried (Sliced)
1 whole orange(s) Orange peel (zest)
1 medium fruit (6cm dia) Tangerine (mandarin), raw
1/2 cup Vegetable stock/broth, low sodium
1 tsp, minced Red chili pepper (also chile or chilli)
1 tsp Liquid aminos (To taste)
1 tsp Sesame seeds
1 cup Cilantro (coriander) (tangerine; thinly sliced)
2 cup Quinoa, cooked (or brown rice)


  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. 
  4. Reduce heat and cover for 3-5 minutes.
  5. In a blender, combine the peeled orange, vegetable broth, and chili pepper and blend until smooth. Add Bragg's Liquid Aminos to
  6. Add blender contents to the vegetables and heat on high until liquid just starts to bubble.
  7. Remove from heat and mix in the sesame seeds and cilantro
  8. Serve over quinoa or brown rice, on a plate that makes you smile!

Nutrition Facts

Per Portion

Calories 227
Calories from fat 56
Calories from saturated fat 31
Total Fat 6.2 g
Saturated Fat 3.4 g
Trans Fat 0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 2.1 g
Cholesterol 0
Sodium 212 mg
Potassium 684 mg
Total Carbohydrate 40 g
Dietary Fiber 8.1 g
Sugars 5.9 g
Protein 6.7 g

Dietary servings

Per Portion

Fruit 0.5
Grain 1.4
Vegetables 3.0

Energy sources