Veggie Stirfry

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INGREDIENTS      4 Servings

  • Carrotsdiced                           4
  • Bell peppersdiced               
  • Spring onionsdiced           2
  • Brothchicken/ beef   1/4 cup
  • Corn                        100g
  • Oil                        2 tbsps
  • Garlic                2 cloves

 

Step 1

Heat up oil in a pan on medium high heat; sautee minced garlic for 2 minutes. Add in spring onions for 1minute; stir in all chopped vegetables add 1 cup broth to simmer the veggies for 5 minutes. Make sure to stir intermittently.

Step 2

Salt to taste. Cook further for another 5 minutes.

Step 3

Turn off the heat; you don’t want overcooked vegetables- for taste and nutrients.

Step 4

Serve as desired; with pasta, bread, rice, or tubers.

Carrots corn salsa

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