(Yields: 1 bowl, Serving: 2, Prep time: 10 mins, Cook time: 12 mins)
- 4 baby Bella mushrooms
- 1/2 Roma tomato
- 1/4 orange bell pepper
- 1/4 yellow bell pepper
- 1 broccoli floret
- 1/4 cup frozen peas
- 1 tablespoon water
- 1 tablespoon lemon juice
- 1/2 teaspoon curry powder
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon smoked paprika
- A few sprinkles Himalayan/sea salt
- 1 teaspoon extra virgin olive oil
This is showing how you can stir fry vegetables in a healthier way that doesn’t turn oil rancid.
Defrost the peas.
Chop the mushrooms, tomato, pepper and broccoli into small pieces.
Put all of the vegetables except the peas into the frying pan with a tablespoon of water.
Turn the heat on medium high and cook for about 7 minutes.
Add the lemon juice and all the spices. (Do not add the oil yet!)
Saute for another 5 minutes and turn the heat off and take the pan off the stove.
Add the olive oil and stir.