Stir Fried Vegetables (in 5 minutes)

Ingredients

• 2 tablespoons Unsalted Butter (cut into small pieces for quick melting)
• 2 cloves Garlic (minced finely)
• 1 small Onion (thinly sliced)
• 1 cup Broccoli Florets (cut into bite‑size pieces)
• 1 cup Bok Choy (chopped, stems separated from leaves)
• 1/2 cup Carrots (julienned or thinly sliced)
• 1/2 cup Green Beans (trimmed and cut into 2‑inch pieces)
• 1/2 cup Snow Peas (ends trimmed)
• 1 medium Bell Pepper (any color, sliced into strips)
• 1/2 teaspoon Salt (or to taste)
• 1 teaspoon All‑Purpose Seasoning (any Caribbean‑style blend or simple garlic‑onion powder)

Instructions

1. Melt Butter

   Heat the wok over medium‑high heat and add the butter pieces. Let it melt completely, swirling the wok to coat the surface.

   Time: PT1M

   Temperature: Medium‑High

2. Sauté Garlic and Onion

   Add the minced garlic and sliced onion to the melted butter. Stir constantly for about 1 minute until fragrant and the onion becomes translucent.

   Time: PT1M

   Temperature: Medium‑High

3. Add Vegetables

   Add broccoli, bok choy stems, carrots, green beans, snow peas, and bell pepper strips. Toss quickly to coat each piece with the garlic‑butter mixture.

   Time: PT1M

   Temperature: Medium‑High

4. Season

   Sprinkle the salt and all‑purpose seasoning over the veggies. Give a quick toss to distribute evenly.

   Time: PT30S

5. Finish Stir‑Fry

   Continue stir‑frying for another 2 minutes, or until the vegetables are bright‑colored and still crisp‑tender. Remove from heat immediately.

   Time: PT2M

   Temperature: Medium‑High

Nutrition Facts

Calories

120

Protein

3 g

Carbohydrates

12 g

Fat

7 g

Fiber

4 g