Stir Fried Vegetables

Stir Fried Veggies

There is nothing quite like a stir-fry as a side to a roast or steak; or even as an appetizer. It’s rich, colorful, it looks and tastes great, and best of all: it’s quick and easy! You can easily put together a stir fry while your main dish is cooking.

What you’ll need:StirFriedVeggiesIngredients

  • 1 bunch of young carrots, sliced long
  • 1/2 red pepper, sliced
  • 1/2 orange pepper, sliced
  • 1 medium zucchini, sliced long
  • 1 medium parsnip, sliced
  • 1 jar of your favorite black olives, whole
  • Spices: ginger, garlic, rosemary (fresh), sage
  • Salt/pepper as needed

Serves about 4
Prep and cook time: About 20 minutes

StirFriedVeggiesCutCarrotsStart by cutting the carrots and parsnips. I like a nice long cut like you see in the picture to the right. The longer cut you can make, the more interesting it will be eating them. I know that sounds a little strange, but trust me, it actually works!

Cook the carrots and parsnips first. On high heat in your fry pan, add 1 tablespoon of coconut oil and the carrots and parsnips. Cook these for 3-5 minutes, or until they are starting to soften, stirring constantly.

StirFriedVeggiesOnHeatAs soon as the carrots are starting to soften, add the peppers and zucchini. Continuing to cook on high heat, this can be cooked for another 10 minutes. After 5 minutes, add the ginger and garlic to the pan. Turn the heat off as soon as you see the vegetables starting to brown, but leave the pan on the burner. This can continue to cook for another 30 seconds to a minute, but no longer needs the additional heat.

Good Alternate Or Additional Ingredients:


  • Whole mushrooms (or halved)
  • Green Pepper
  • Broccoli and/or Cauliflower
  • Celery sticks
  • Sweet Potato sticks
  • Add other suggestions in the comments area below!

StirFriedVeggiesAlmostReadyAdd the other spices the moment you turn off the heat, stirring vigorously to ensure the spices are well mixed in with the vegetables. As a note: if you don’t have access to fresh rosemary, that’s ok. You can use dried rosemary and it will still taste great, you will just need to soak it in some olive oil before adding it to the pan. This will soften the rosemary needles, and get them ready to be cooked in to the dish. Now, as I mentioned above: this can continue to sit on the heat while the burner cools down. If you have other food, you can cover this and let it sit for a while without affecting the flavor or crispness of the vegetables.

Just after adding the spices, drain the olives from the jar and place them on a cutting board. I really prefer black olives for flavor and texture in this dish. Generally I prefer to eat green olives if I’m eating them straight (or any of the artisan olives out there!); but I have found that of the normally available olives, black ones work best in this dish. In order to get the best flavor and look from these, you are going to crush them with your thumb. This is a labor intensive process, but everything good requires some work, right? Crush each olive with your thumb, making sure that it is broken at least in half before adding them to the pan. Stir the pan again once the whole jar of olives have been crushed and added.

Now Serve! A few thoughts on the dish: Among hot dishes, this one will survive cooling with it’s flavor nicely intact. If you have to choose between letting your steak sit on the stove for a few minutes, and letting this one sit for a few minutes, I would attend to your main dish while ignoring this one. It’s robust, and the flavors will not be lost in a few minutes. Nor in a few days – this is a great “leftovers” dish to have around!

Don’t forget to add your thoughts on how you do side-dish Stir Fries in the comments section! Share which meals you served it with, and any alternate ingredients you used!

Pork Shoulder, Stir Fried Veggies and UPC Twisted Salad

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