4-Vegetable Stir Fry

Recipes

Thursday, 12 December 2019

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This simple stir fry is a beautiful vegetable accompaniment to almost any meal, a break away from serving a single plain vegetable.

Serves: 6 - 8 (About 6 CUP)
Cook Time: Less than 10 Minutes

Ingredients

1/3 CUP water
2 CUP fresh or frozen cut green beans
2 CUP carrots, sliced thinly on diagonal
2 CUP broccoli florets
1 small zucchini, unpeeled, sliced on diagonal
1 TBSP olive or coconut oil, butter, or Ghee (previous recipe)

Instructions

Heat wok or heavy skillet over medium high heat, add water, then beans, carrots, and broccoli, then oil and/or butter (both optional for extra flavor).
Toss and stir a couple of times, cover with lid and cook for about 2 - 3 minutes, stirring once or twice.
Add zucchini and continue cooking additional 2 or 3 minutes. Time of cooking depends on how done you like your vegetables; aim for crisp-tender and bright colors.

Info

Tip: One serving supplies over twice the RDA of vitamin A and almost a full day's RDA of vitamin C.

Nutrition

	Serving Size	Calories	Protein	Fat	Carb	Fiber
	1 CUP	57	+2 g (12%)	2 g (35%)	8 g (53%)	3 g

About the author

Sue Gregg

Sue Gregg’s concern for her family’s health motivated her to reexamine what she learned about ingredient selection and food preparation in college home economics classes. Her research and experimentation launched her into a recipe rewriting revolution resulting in the publication of the Sue Gregg Cookbooks, a comprehensive guide to whole foods cooking.

Sue has introduced home school families to whole foods cooking throught the states. She’s responded to invitations to teach in places as far flung as Malawi and Russia. She’s adapted her recipes with local ingredients in Kenya and Okinawa. She’s cooked in Mexico and researched in Scotland.

Her husband, Rich, partners with her as photographer, editor and publisher, chief taste tester and dishwasher.. They take the Biblical challenge to “be hospitable” as an everyday way of living having hosted international students and home schooling families in their Southern California home.

The year 2018 finds them moving 2000 miles east to become permanent residents at Oak Haven Bed & Breakfast in Nashville, Indiana. Their daughter Sharon Guingrich, establishment proprieter, has given assurance that they will continue the tradition of serving blender batter whole grain waffles to guests.

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