Vegetable Stir Fry with Pecans

Yield: 4 Servings Prep Time: 20 mins

Use pecans as a source of protein in a sweet and savory plant-based stir fry. Vibrant vegetables including broccoli, bell peppers and carrots mixed with crunchy pecans and a fresh orange sauce makes for an easy weeknight dinner prepped in less than 30 minutes!

By Marina Delio, Yummy Mummy Kitchen

Ingredients

Stir Fry:
1 tablespoon pecan, coconut or sesame oil
1 small yellow or white onion, sliced
2 carrots, julienned
12 ounces broccoli florets
1 red bell pepper, seeded and julienned
1 cup raw pecan halves
1 cup dry quinoa (or rice), cooked according to package directions
Fresh cilantro, for garnish
Sauce:*
1/2 cup orange juice
3 tablespoons soy sauce
1 1/2 tablespoons agave or maple syrup
1 tablespoon fresh ginger, grated
2 cloves garlic, minced
1 tablespoon arrowroot or cornstarch
Dash of red pepper flakes
Zest of 1 orange

Preparation

Heat a large skillet or wok over high heat. Add the oil and swirl to coat.
Add the onion, carrots, broccoli and red bell pepper to the hot pan and stir-fry, turning with tongs, until the vegetables are just tender, about 5 minutes. Add the pecans.
While the vegetables are cooking: whisk together the sauce ingredients*. Pour the sauce into the pan over the vegetables and continue to cook for 1 minute, until the sauce begins to thicken and coat the vegetables.
Serve the stir fry vegetables and pecans immediately over quinoa (or rice) and garnish with fresh cilantro leaves.

*You can swap in use your favorite stir fry sauce here as well

Nutrition Facts

Calories	470	Carbs	55g
Fat	25g	Fiber	10g
Saturated Fat	2.5g	Protein	13g
Sodium	920mg

Vegetable Stir Fry with Pecans

Ingredients

Preparation

Nutrition Facts

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