Stir Fry Vegetables with Pecans

Yield: Serves 4

Easy stir fry vegetables and pecans coated in a homemade sweet and savory orange sauce. Serve this vegetable stir fry over rice or quinoa for a great vegan dinner.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

Stir Fry Vegetables

1 tablespoon coconut or sesame oil
1 small yellow or white onion, sliced
2 carrots, julienned
12 oz. broccoli florets
1 red bell pepper, seeded and julienned
1 cup whole fresh pecans
1 batch rice or quinoa, for serving
Fresh cilantro, for garnish

Sauce

½ cup orange juice
3 tablespoons soy sauce
1 1/2 tablespoon agave
1 tablespoon fresh grated ginger
2 cloves garlic, minced
1 tablespoon arrowroot or cornstarch
Pinch Red pepper flakes
Zest of 1 orange

Instructions

Heat a large skillet or wok over high heat. Add the oil and swirl to coat.
Add the vegetables to the hot pan and stir fry, turning with tongs, until the vegetables are just tender, about 5 minutes. Add the pecans.
While the veggies are cooking, whisk together the sauce ingredients (or get out your favorite teriyaki sauce). Pour the sauce into the pan over the vegetables and continue to cook for 1 minute, until the sauce begins to thicken and coat the vegetables.
Serve the stir fry vegetables and pecans immediately over rice or quinoa and garnish with fresh cilantro leaves.

Notes

Feel free to replace the orange sauce with homemade or store bought teriyaki sauce if you prefer.

*One serving (28g) of pecans contains 18g unsaturated fat and only 2g of saturated fat.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 331Total Fat: 23gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 0mgSodium: 713mgCarbohydrates: 30gFiber: 8gSugar: 16gProtein: 7g

Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your favorite calculator.