Italian Stir Fry

Name: Italian Stir Fry
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4
Cuisine: American Italian
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

15 MINPrep Time

12 MINCook Time

4Servings

(2)

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

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When you need a vegetable side dish for your Italian meal in a pinch, don't worry about slow-roasting any veggies! This is a great method of cooking vegetables super quickly, and thanks to ingredients like oregano, garlic and vinegar, it has a bright Italian flavor that I love. You can really use up just about any odds-and-ends of veggies in your fridge (or freezer, for that matter) in this recipe, so it's wonderful for a kitchen clean-out type of dinner. I love topping it with roasted slivered almonds, because it gives such a welcome crunch and toasty flavor.

The recipe calls for white balsamic vinegar, but you can use just about any vinegar you have. Apple cider or white wine vinegar are great too.

Italian Stir Fry

Servings

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

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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.

Nutrition

Nutrition Serving Size: 4
per serving: Calories; 187

Amount/Serving % Daily Value

Carbs: 19 grams
Protein: 7 grams
Fat: 11 grams
Saturated Fat: 1 grams
Sodium: 855 milligrams
Fiber: 7 grams
Sugar: 7 grams

dairy free

gluten free

vegan

vegetarian

2 comments

CAROLINE - Jun 25

★★★★★

★★★★★

Delicious! I try to make this once a week, and my family loves it!!
Victoria S - Jun 09

★★★★★

★★★★★

We loved this stir fry and served it with basmati rice and panko coated chicken tenders. I'll be making this again