10 minute Super Carrot Stirfry- whole food, plant based.
A nutritious, delicious and super easy, bright stir fry to beat the dinner blues, especially weekdays.
Equipment
- Blender
Ingredients
- 1/4 red onion chopped finely
- 1 jalapeno or small green chili sliced finely
- 1 cup frozen edamame- steamed in microwave can substitute with fresh peas or even any cooked beans
- 4 carrots - grated or pulse in a blender
- 1/2 tsp ginger - grated or finely chopped
- 1 tsp cumin powder - optional
- 1 cup moringa leaves / or 1 Tbsp moringa powder can substitute with any greens
- finely chopped cilantro to garnish optional
- 1/4 cup plant based milk - I used oat milk
- salt to taste
Instructions
- The quickest way, I use to grate carrot is by just cutting the carrot into 1 inch rounds and putting them in the blender, to pulse for 30 sec. You can get your frozen edamame ready to go, but putting them in a bowl of water just enough to submerge them and microwave for 2 minutes. Drain the water and have the edamame ready.
- In a sauté pan, on medium heat once hot add few tablespoons water or broth. Then add grated ginger. Once you smell the aroma of ginger, add chopped red onions and jalapeno.Sauté them for about 2 min. Then add the edamame. Mix well. Add the grated carrot and sauté for 2-3 minutes.
- Get your greens ready. I love to use moringa leaves, which you just have to pull from the stem and no chopping required. If you are using any other greens like kale or spinach, chop before adding to the pan. Then add cumin powder and salt. The greens will wilt and the carrot will start to soften. Then add plant based milk. Mix well. Cover for 4-5 min and let it cook. Take the lid off, and let the extra moisture evaporate, before transferring the stir fry into a serving bowl.
- Enjoy warm with rice or quinoa or any flat bread.