If you’re a frequent visitor to this blog, you already know that we LOVE vegetables. We eat them 7 out of 7 days . Here’s a colorful and tasty vegetable side dish that will be a pleasure to look at and eat!
You can use fresh vegetables, but I usually get the frozen kind. Not only does it cut in prep time, but frozen veggies seem to be more nutritious than the ‘fresh’ kind in the grocery store. Of course frozen doesn’t beat straight-from-the-garden or fresh market, but you decide!
1 lb broccoli/cauliflower/carrot mix (also known as California blend)
1/2 onion, thinly sliced
1/2 red bell pepper
1/2 yellow bell pepper
2 chicken cubes
black pepper (optional)
Thaw the frozen veggies, or blanch in boiling water. Heat the oil in a wok or large pan to stir fry. First add onions, fry for a few minutes before adding the bell peppers and chicken cube. Stir fry again and add the vegetable medley. Cover the pan for a few minutes to cook the vegetables tender without overcooking (especially if frozen and still cold). Keep stirring to distribute the heat and repeat cover-stir process until the veggies are satisfactory. Some people like crunchy and some like them soft, requiring a little bit more cooking time. If you’re not sure, try both to make up your mind. Just keep in mind that the shorter the cooking time, the better nutrients are retained. Either way your guest will love this side dish, if only for the colors
Tip: Add some crushed garlic to onion-pepper mix for additional flavor.