Sweet & Sour Veggie Stir Fry
Adapted from Averie's Version
16 oz broccoli (approximate)
1 can water chestnuts
1/4 c diced carrots
1/4 c green beans
2 T mango chutney (I used Trader Joe's)
2 T apple cider vinegar
1 tsp ground ginger
salt & pepper, to taste
2 T evoo
quinoa
Combine everything. Saute 5-10 minutes to your liking. Serve over quinoa.
Note: You can substitute the veggies for anything you have on hand or like.
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1/2 lb baby carrots
4 T evoo
2 cloves garlic, minced
2 T fresh lemon juice
1-2 tsp ground coriander
1/2 tsp sea salt
1 tsp ground cumin
1 tsp paprika
1/2 tsp crushed chili peppers (optional)
Boil carrots until tender (not mushy), for 5-6 minutes. Drain, and immediately immerse carrots in cold water for 2-3 minutes. Heat oil on medium in a skillet. Saute garlic in oil for 1 minute. Add all ingredients to the oil and saute for 2 minutes. Immediately move mixture to a cool container and let chill before serving.
