30 Aug Zucchini Bell Pepper Stir-fry
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| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
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Ingredients
- 1 medium zucchini
- 1 orange bell pepper
- 1 bunch Swiss chard (approximately 5 large leaves)
- 3 Tbsp extra virgin olive oil
- 1/2 tsp Himalayan salt
- 2 cups white rice (cooked)
- 2 Tbsp soy sauce (gluten free tamari sauce if needed)
Ingredients
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Instructions
- Cut the zucchini into quarters lengthwise and then into ¼ inch thick pieces. Put them in a wok or sauté pan with tall sides.
- Remove the stem and seeds from the bell pepper. Chop the pepper into ½ inch pieces. Add them to the wok.
- Derib the chard. Finely chop the chard leaves. Add them to the wok.
- Add the oil and salt to the wok. Heat on medium high.
- Stir the vegetables often until beginning to soften, approximately 5 minutes.
- Add the rice and soy sauce. Reduce heat to medium.
- Stir until the rice is covered with soy sauce and well mixed with the vegetables. Cook for an additional 3 – 5 minutes.
Recipe Notes
Serving Suggestions:
- Serve with steamed shrimp.
- Serve with salt and pepper tilapia.
- Top with a fried egg.