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) dried oregano or Italian herbs
• 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 dried oregano or Italian herbs.
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, then stir well to combine.
8. Cook for another 2-3 minutes until the vegetables are coated and the liquid has mostly evaporated.
9. Taste and adjust seasoning if needed. Serve hot as a main or side dish.

Tip

For extra protein, add cooked chicken, tofu, or chickpeas. Serve over rice or quinoa for a complete meal.