Chopped Veggie Stir-fry with white sauce (n1)
by Tanvi Parikh
Macros
- Total calories
- 216
- Protein
- 11 g
- Carbs
- 31 g
- Fat
- 7 g
- Fiber
- 8 g
- Sugar
- 12 g
- Cholesterol
- 7 mg
- Sodium
- 145 mg
- Potassium
- 1285 mg
- Vitamin A
- 1059 IU
- Vitamin C
- 207 mg
- Calcium
- 190 mg
- Iron
- 2 mg
- Vitamin D
- 0 IU
- Vitamin B12
- 0.4 µg
- Magnesium
- 80 mg
- Zinc
- 2 mg
Serves 1
Ingredients
- ½ cup Broccoli (chopped)
- ¼ cup Cherry Tomatoes (chopped)
- ⅛ Red Bell Pepper (chopped)
- 1 tsp Sesame Oil
- 1 tbsp Rice Flour
- ⅓ cup Cow's Milk, Reduced Fat
- Sea Salt & Black Pepper
- ½ head Cauliflower
Steps
Add oil to the pan, then add boiled broccoli, cauliflower florets, French beans and carrot.
2. Add tomatoes, bell pepper, to a large mix. Add oregano and chilli flakes, salt and pepper for taste.
3. Mix 1 tbsp rice flour to luke warm milk and add it to the pan filled with vegetables to thicken. 4. Toss it well. Add little water if required. 5. Enjoy!
Tips
- Leftovers: Refrigerate in an airtight container for up to two days. Season leftovers with additional salt, black pepper and vinegar if needed.
- More Flavor: Use additional herbs like cilantro, chives, basil or dill.