Eat Pecans
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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

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Vegetable Stir Fry with Pecans

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

  1. Heat a large skillet or wok over high heat. Add the oil and swirl to coat.
  2. 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.
  3. 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.
  4. 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
Blue pecan

Did you know?

With only 4g of carbs per serving, pecans fit into plant-based diets, a keto diet, a Mediterranean diet, and more!