Name: Stir Fry Veggies with Garlic Sauce
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 tablespoon peanut oil; 8 garlic cloves, minced; ½ small onion, chopped; 2 celery stalks, sliced on the bias, about ½-inch thick; 1 medium carrot, sliced on the bias, about ½-inch thick; 4 shiitake mushrooms, sliced into strips; 3 tablespoons water; 2 teaspoons soy sauce (gluten-free: use tamari sauce or liquid aminos); ½ teaspoon salt; 1 teaspoon sesame oil

Description

This is an easy and tasty recipe for stir fry veggies tossed in garlic sauce.

Ingredients

Scale

2 tablespoon peanut oil
8 garlic cloves, minced
1/2 small onion, chopped
2 celery stalks, sliced on the bias, about 1/2-inch thick
1 medium carrot, sliced on the bias, about 1/2-inch thick
4 shiitake mushrooms, sliced into strips
3 tablespoons water
2 teaspoons soy sauce (gluten-free: use tamari sauce or liquid aminos)
1/2 teaspoon salt
1 teaspoon sesame oil

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Instructions

Place a wok or large deep skillet over high heat and add the peanut oil.
When the oil is hot, almost smoking, add the garlic and quickly stir. Cook for 30 seconds.
Add the onion, celery, carrot, shiitake mushrooms, and water, and stir fry for 3 minutes, tossing and stirring constantly on high heat.
Add the soy sauce and salt and stir.
Turn the heat off and drizzle the sesame oil on top of the vegetables. Toss and serve with rice.

Notes

Keep the leftovers in an airtight storage containers and refrigerate for up to 3 days.

Nutrition

Serving Size: 2
Calories: 204
Sugar: 4.4g
Sodium: 805.2mg
Fat: 16.2g
Saturated Fat: 2.7g
Unsaturated Fat: 5.4g
Trans Fat: 0.1g
Carbohydrates: 13.7g
Fiber: 3.4g
Protein: 2.9g
Cholesterol: 0mg