SafePlates

Ingredients

• 2 tbsp (30ml) olive oil
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 cup (150g) broccoli florets
• 1 medium carrot, sliced
• 1 cup (150g) snap peas
• 2 tbsp (30ml) soy sauce (ensure gluten-free if needed)
• 1/2 tsp (2g) black pepper
• 1/2 tsp (2g) salt
• 1/4 cup (60ml) water
• 1 tbsp (15ml) lemon juice
• Optional: 1/4 tsp (1g) red pepper flakes for heat

Instructions

1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the sliced onion and cook for 2-3 minutes until it starts to soften.
3. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Add the red bell pepper, broccoli florets, carrot, and snap peas. Stir-fry for 4-5 minutes until the vegetables are just tender but still crisp.
5. Pour in the soy sauce, black pepper, salt, and water. Stir well to combine and cook for another 2 minutes.
6. Add the lemon juice and, if using, the red pepper flakes. Toss everything together and cook for 1 more minute.
7. Taste and adjust seasoning if needed. Serve hot as a main or side dish.

Tip

For extra protein, add cooked chicken, tofu, or shrimp during step 4. Serve over rice or noodles for a complete meal.