Zucchini Bell Pepper Stir-fry
Course
Side Dish
,
Snack
Diet
Dairy Free
,
Eggless
,
Gluten Free
,
Lactose Free
,
Nut Free
,
Sugar Free
,
Vegan
,
Vegetarian
Cook Method
Stove Top
Prep and Cook Time
45 Minutes Total
,
Quick Cook
,
Quick Prep
Servings
Prep Time
2
5
minutes
Cook Time
10
minutes
Servings
Prep Time
2
5
minutes
Cook Time
10
minutes
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)
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.