Skinny Broccoli and Mixed Vegetable Stir Fry

Skinny Broccoli and Mixed Vegetable Stir Fry

Skinny Broccoli and Mixed Vegetable Stir Fry recipe.

What you will need:


Stir Fry:

2 large/extra-large sweet Vidalia onions, sliced thinly

4 cloves garlic, minced finely

3 to 4 tablespoons olive oil

1 1/2 to 2 cups lightly steamed broccoli (from about 1 small/medium stalk of broccoli; I use florets and stalk)

1 cup sliced baby portobello or white mushrooms

1/2 cup red pepper, diced small (from about 1/2 large red pepper)

up to 1 cup additional vegetables, optional (such as sugar snap peas, snow peas, carrots, baby corn, bamboo shoots, or water chestnuts)

bed of fresh kale or cooked rice for serving, optional

3/4 teaspoon salt, or to taste


1/4 cup apple cider vinegar

1/4 cup honey or agave to keep vegan

2 tablespoons finely minced fresh ginger (reduce if you’re very sensitive to ginger)

2 teaspoons white miso paste (also know as sweet or mellow miso; I use reduced sodium. No substitutions for the flavor created and highly recommended, however reduced sodium soy sauce or tamari may be substituted)

generous pinch cayenne pepper, optional and to taste (add more if you prefer a spicier stir fry) salt, to taste (will depend on preference and type of miso or soy sauce used)


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