Stir-Fried Vegetables in Soy, Chili and Garlic

Stir-fried vegetables (onion, carrot, red pepper, broccoli and mushrooms) in soy sauce, dried chili and garlic powder - a delicious vegan vegetable addition to the meal

  • AdditionsType
  • Super EasyDifficulty
  • 10 minPrep. Time
  • 5Serving/Unit


Olive oil, 4 tablespoons
extra virgin
Onion, 1 large unit
Carrot, 1 large unit
peeled and cut into small cubes
Red pepper, 1 large unit
cut into strips
Broccoli, 1 medium unit
cut into flowers + stems
Champignon white mushrooms, 5 average units
cut into cubes
Gluten-free organic soy sauce, 2 tablespoons
to taste
Garlic powder, 1/2 flat teaspoon
Curry powder, 1/2 flat teaspoon
Black pepper, 1/2 flat teaspoon
coarsely ground
Dry chili, 1/2 teaspoon


1. Stir-fry all the vegetables in a large pan with the olive oil. Continue to fry until the vegetables soften slightly and brown (about 15 minutes).
2. Add the spices to the pan and stir-fry with the vegetables.
3. Lower the heat, cover and cook for another 5 minutes.
4. You can serve the hot stir-fried vegetables on a bed of white rice or pasta, you can fill it with rice leaves and you can add it to any other favorite dish.
5. Bon appetite (:

The nutritional value does not include the dry chili. The spices in the recipe are according to personal taste.

Nutritional Values Serving/Unit 100 Grams
Calories 164 cal 59 cal
Proteins 5 g 2 g
Carbohydrates 22 g 8 g
Fat 8 g 3 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Michal Dinar Recipe by Michal Dinar
Stir-Fried Vegetables in Soy, Chili and Garlic
There is nothing like stir-fried vegetables!