SafePlates

Ingredients

• 2 tbsp (30ml) olive oil
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 bell pepper, sliced
• 1 medium carrot, sliced
• 1 cup (150g) broccoli florets
• 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
• 1/4 cup (10g) chopped fresh parsley (optional)

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 bell pepper, carrot, broccoli, and snap peas. Stir-fry for 5-6 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. Drizzle with lemon juice and toss to coat the vegetables evenly.
7. Remove from heat and sprinkle with chopped fresh parsley if desired.
8. Serve hot as a main dish or side.

Tip

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