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
• 1/2 tsp (2g) salt
• 1/4 tsp (1g) black pepper
• 2 tbsp (30ml) soy sauce (ensure gluten-free if needed)
• 1/2 tsp (2g) chili flakes (optional)
• 1/4 cup (60ml) water

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 another 30 seconds until fragrant.
4. Add the red bell pepper, broccoli florets, carrot, and snap peas to the skillet.
5. Season with salt, black pepper, and chili flakes if using.
6. Stir-fry the vegetables for 4-5 minutes, stirring frequently, until they are just tender but still crisp.
7. Pour in the soy sauce and water, and stir well to coat the vegetables.
8. Cook for another 2 minutes, allowing the sauce to reduce slightly.
9. Taste and adjust seasoning if needed. Serve hot.

Tip

Serve this stir-fry over steamed rice or quinoa for a complete meal. Add cooked chicken or tofu for extra protein if desired.