Italian Stir Fry
Category
Side Dish
Servings
4
Prep Time
15 minutes
Cook Time
12 minutes
Ingredients
- 2 tablespoons olive oil
- 1/2 red onion (sliced)
- 1 red bell pepper (seeded and sliced into 1/4 inch strips)
- 1 1/3 teaspoons kosher salt (divided)
- 1/2 teaspoon red pepper flakes
-
1/4 teaspoon dried oregano
- 2 garlic cloves (smashed and peeled)
- 1 head broccoli (cut into 1 inch florets)
- 2 carrots (peeled and thinly sliced)
- 1 tablespoon white balsamic vinegar
- Handful of greens such as baby arugula (spinach or baby kale, optional)
- 1/4 cup roasted slivered almonds or other roasted nut
Instructions
- Heat a large skillet over medium high heat. Add the oil and heat another 30 seconds. To the hot pan add the red onion, bell pepper and 1/2 teaspoon salt. Cook, stirring often until beginning to soften, about 3 minutes. Add the pepper flakes, oregano, garlic, broccoli and 1/2 teaspoon salt and cook for 5 minutes, stirring occasionally until the vegetable are beginning to brown and are cooked through. Stir in the carrots and remaining salt and cook for 2 minutes. Deglaze with the balsamic vinegar and 1 tablespoon of water. Toss well to coat. Sprinkle with the almonds and serve over rice if desired.
2 comments
Delicious! I try to make this once a week, and my family loves it!!
We loved this stir fry and served it with basmati rice and panko coated chicken tenders. I'll be making this again