Vegetable and Legume Stir-Fry
A nourishing and flavorful stir-fry packed with vibrant vegetables and protein-rich legumes, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
- 2 tablespoons olive oil
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 2 carrots, julienned
- 2 cups spinach or kale
- 1 can chickpeas, drained or 1 cup cooked lentils
- 1 cup cooked rice or quinoa (optional)
- 2 cloves garlic, minced
- 1-inch piece ginger, minced
- 2 tablespoons soy sauce or tamari
- Salt and pepper, to taste
- Vegetable broth, for moisture (optional)
Instructions
- Sauté the vegetables: Heat olive oil in a large skillet over medium heat. Add bell peppers and carrots, cooking until they begin to soften, about 4-5 minutes.
- Add broccoli and garlic: Stir in broccoli florets and minced garlic. Cook for an additional 2-3 minutes, until the broccoli is bright green and tender-crisp.
- Incorporate legumes: Add chickpeas or lentils into the skillet along with minced ginger. Stir and let cook for 2 minutes to warm the legumes.
- Mix in spinach and seasoning: Toss in spinach and pour in soy sauce. Stir continuously until spinach wilts, about 2 minutes.
- Season with salt and pepper to taste. Serve warm over cooked rice or quinoa, if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to 2 months.