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Easy Veggie Stir Fry Recipe
I went through what I have in the fridge and saw that I had some zucchini and plenty of carrots — I started smiling at these 2 beautiful vegetables. Now, we can make a great stir-fry for lunch.
I added some onions and let the cooktop do its thing.
I want to tell you a secret: do you know what the real star of this stir-fry is? It’s the zaatar. It’s not
aggresive in flavor — it gives the stir-fry a gentle hint of zaatar and a touch of sesame, and together it makes a great side dish that you just can’t forget.
It’s time to go through the fridge and toss the vegetables in the pan. It only takes 15 minutes to make and this wonderful side dish is ready. Just don’t tell anyone how easy it was to make:)
3 – 4 Servings
Ingredients:
5 carrots cut into short sticks
3 zucchini cut into short sticks (crunchier)
Large onion halved and thinly sliced
1 teaspoon hyssop with sesame seeds
Half a teaspoon black pepper
A teaspoon salt
Preparation:
1. Heat a large frying pan with 4-5 tablespoons of oil. Start frying the carrots for about 5-6 minutes on high heat. Add the onion. Continue frying for about another minute. Add the zucchini and fry for another 5-6 minutes. The vegetables should be crispy, not soft all the way through.
2. Add the hyssop and spices. Saute for another minute and remove from heat.
I served with chicken breast in a striped pan and white rice.
