Vegetarian Garden Stir-Fry recipe

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Ingredients

1 serving cooking spray
½ cup sugar snap peas
¼ cup cherry tomatoes, halved
½ cup dried fruit and nut mix, such as cranberries, almonds, and cashews
¼ cup chopped mushrooms
¼ cup bell pepper, thinly sliced
2 tablespoons chia seeds
2 teaspoons cayenne pepper, or to taste
1 tablespoon garlic, minced
salt to taste
3 tablespoons egg whites
2 tablespoons shredded Cheddar cheese, or as desired

Nutrition Info

158.3 calories
carbohydrate: 25.6 g
cholesterol: 5.8 mg
fat: 4.5 g
fiber: 4.2 g
protein: 6.3 g
saturatedFat: 1.5 g
servingSize: -
sodium: 120.2 mg
sugar: 0.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Grease a large skillet with cooking spray and heat over medium-low heat. Add sugar snap peas, cherry tomatoes, fruit and nut mix, mushrooms, bell pepper, and chia seeds. Stir-fry about 2 minutes. Season with cayenne, garlic, and salt. Cook and stir about 2 minutes more.

  2. Stir in egg whites slowly, mixing until they are cooked through, but not crusty, 3 to 5 minutes. Transfer stir-fry to a large bowl and sprinkle with Cheddar cheese. Let cheese melt and serve.

Recipe Yield

3 servings

Recipe Note

Perfect quick side dish for almost any meal. I recommend it with grilled chicken, peanut butter quinoa, rice, beans, avocado, etc. Can also be served as a vegetarian main.

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