Stir-Fried Vegetables with Almonds
With just a few simple steps, you’ll have a healthy meal on the table with a whole serving of veggies! Almonds are a great source of healthy fats, protein, and fibre. They’re also rich in vitamin E, an antioxidant that helps neutralize free radicals and prevent them from causing cell damage.
17 min
4 servings
220 calories
Ingredients
1 tbsp vegetable oil
1 large carrot, cut in half lengthwise and julienned
2 celery stalks, cut into 1/4" slices
1 medium red bell pepper, thickly sliced
1 medium onion, cut in half and sliced
1⁄2 cup whole almonds
2 tbsp Asian Stir-Fry Seasoning, or Teriyaki Dry Glaze
2 tbsp low-sodium soy sauce
2 tbsp water
2 cups sliced mushrooms
4 cups coarsely chopped Chinese cabbage (bok choy)
Sea Salt
Black Pepper, to taste
Instructions
Heat a Wok or a frying pan over medium-high heat. Add oil and swirl to coat pan.
Quickly stir-fry carrot, celery, pepper, onion and almonds. Add seasoning or dry glaze, soy sauce, and water.
Add mushrooms and cabbage. Stir for approximately 5 minutes, or until cabbage is wilted.
Season with Salt and Pepper and serve immediately.
Nutritional Information
Per serving: Calories 220, Fat 14 g (Saturated 1 g, Trans 0 g), Cholesterol 0 mg, Sodium 380 mg, Carbohydrate 19 g (Fiber 7 g, Sugars 7 g), Protein 10 g.
Perfectly Balance Your Plate
Serve with 4 oz (113 g) lean protein and 1⁄2 cup cooked grains.