Vegetable Stir Fry with Pecans

By: Marina Delio, Yummy Mummy Kitchen

Serving Size: 4

Cook 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!

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

Process:

  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

Nutritional Facts:

Calories

470

Fat

25g

Saturated Fat

2.5g

Sodium

920mg

Carbs

55g

Fiber

10g

Protein

13g

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