Colorful Veggies Stir Fry is a tasty, cancer-fighting side dish.
Colorful Veggies Stir Fry
Hi. It’s Lois in the kitchen. Don and I ate this delicious stir fry, along with half a baked potato and a grilled pork chop. The meal satisfied our desire for all the wonderful textures of food, tasted great and was so satisfying.
The pork chop was lean and the stir fry was colorful, just the way Dr. Oz and other medical personnel say we are supposed to eat. The only thing that would have been better would be to have a sweet potato instead of a baked potato. Don had a little dill sauce on his potato, but I topped mine with Smart Balance.
What You Need
For this recipe, you need a good, deep sauté pan (affiliate link), a knife, cutting board, measuring cups and spoons, and a healthy appetite.
Colorful Veggies Stir Fry RecipePrint
Colorful Veggies Stir Fry
Crunchy and colorful vegetable side dish
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Vegetables
- Method: stir fry
- Cuisine: American
- Diet: Gluten Free
- 1 cup fresh snow pea pods
- 1 cup sliced red cabbage
- 1 carrot, peeled and cut in rounds
- 1 onion, cut in chunks
- 2 tablespoons olive oil
- 1 tablespoon walnut oil
- ¼ cup toasted pine nuts
- Heat the olive oil in a large sauté pan or wok.
- Add the onions and cook for a minute or two.
- Add the pea pods and cabbage.
- Toss in the sliced carrot.
- Cook on medium heat for about 5-10 minutes until the vegetables are heated through and still crisp.
- Add the walnut oil and pine nuts and stir.
- Serve immediately.
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Recipe Nutrition Information
This recipe is GF, DF, SF, EF, CF, V, VG*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked “gluten free,” etc. There can be cross-contamination in facilities.
This post was first published on Recipe Idea Shop April 27, 2011 and updated June 1, 2021.