Vegetable Stir Fry Recipe

Vegetable Stir Fry Recipe

By Marsha Florence Published: December 21, 2020

• Yield: 10 Servings
• Prep: 12 mins
• Cook: 13 mins
• Ready In: 50 mins

Dr. Carmela McTyre is the Executive Chef and co-owner of Carmela’s Culinary Creations, based in the metropolitan Detroit area. She has been a culinarian for more than 20 years specializing in customized catering and personal chef services. She received her culinary degree from Oakland Community College and went on to earn a Bachelor of Business Administration from William Tyndale College and then a Master’s degree in Hotel and Restaurant Management from Eastern Michigan University. In her Master’s work she examined the nexus between fast food and healthy food. She published her findings with her colleagues in 2006 in the International Journal of Hospitality & Tourism Administration. In 2014 she earned her Doctorate degree in Information Technology from Capella University and her published dissertation is titled “The Training Experiences of Restaurant Managers in a Midwest, Urban-Based Metropolitan Area: A Phenomenological Study.” Throughout her career, Chef Carmela managed and owned large chain restaurants where she taught and nurtured the development of others. She became passionate about teaching healthy cooking practices and has taught culinary courses everywhere from Eastern Michigan University, Spring Arbor University to community support groups. Dr. Carmela also gives back and nurtures young talent by being a judge in the Michigan Restaurant Association’s annual statewide culinary competition for high school students. In addition to owning and operating Carmela’s Culinary Creations, she is also currently the director of the Culinary Department of Abundant Life Christian Center in Redford, Township.

Ingredients

• 2 tbsp olive oil
• 1 medium onion dised
• 3 garlic cloves minced
• 1 tbsp ginger paste
• 1 tbsp cilantro paste
• 1 heaping cup shredded carrots
• 1 cup tri color bell peppers sliced
• 1 large head broccoli chopped into florets
• 1 1/2 cups sugar snaps peas
• 3/4 cup cashews roasted, salted
• 1 cup edamame frozen
• garnish green onions sliced, optional
• 1 8oz can pineapple chunks in pineapple juice
• 1/4 cup soy-soy reduced-sodium (sub tamari for gluten-free)
• 1 tbsp seasoned rice vinegar
• 2 tbsp stir fry seasoning gluten free (optional, for thickness)
• 2 cups cooked brown rice or quinoa

Instructions

1. 1. Heat olive oil in large skillet or Dutch oven over medium heat 2. Once hot, add onion and sauté for 5 minutes 3. Meanwhile, place the sauce ingredients in a blender (pineapple chunks with juice, soy soy, rice vinegar, stir fry seasoning); Blend until smooth. Set aside 4. Add carrots, bell pepper, broccoli, snap peas and edamame into skillet. Sauté for another 5-7 minutes, or until veggies are tender 5. Add garlic, cilantro and ginger to pan and sauté for another 3 minutes. 6. Add cashews stirring until heated through 7. Pour sauce on top and stir to combine. Season with salt and pepper to taste 8. Plate cooked brown rice add stir fry on top. Garnish with chopped green onions and extra cashews if desired