Pecan Main Dishes

Vegetable Stir Fry with Pecans

Submitted by:

American Pecan Council | Marina Delio, Yummy Mummy Kitchen

20 mins

Use pecans as a source of protein in a sweet and savory plant-based stir fry. Vibrant vegetables including broccoli, bell peppers and carrots mixed with crunchy pecans and a fresh orange sauce makes for an easy weeknight dinner prepped in less than 30 minutes!

Ingredients

Stir Fry:
1 tablespoon pecan oil, coconut oil, or sesame oil
1 small yellow or white onion, sliced
2 carrots, julienned
12 ounces broccoli florets
1 red bell pepper, seeded and julienned
1 cup raw pecan halves
1 cup dry quinoa (or rice), cooked according to package directions
Fresh cilantro, for garnish
Sauce:*
1/2 cup orange juice
3 tablespoons soy sauce
1 1/2 tablespoons agave or maple syrup
1 tablespoon fresh ginger, grated
2 cloves garlic, minced
1 tablespoon arrowroot or cornstarch
Dash of red pepper flakes
Zest of 1 orange

Instructions

Heat a large skillet or wok over high heat. Add the oil and swirl to coat.
Add the onion, carrots, broccoli and red bell pepper to the hot pan and stir-fry, turning with tongs, until the vegetables are just tender, about 5 minutes. Add the pecans.
While the vegetables are cooking: whisk together the sauce ingredients*. Pour the sauce into the pan over the vegetables and continue to cook for 1 minute, until the sauce begins to thicken and coat the vegetables.
Serve the stir fry vegetables and pecans immediately over quinoa (or rice) and garnish with fresh cilantro leaves.

*You can swap in use your favorite stir fry sauce here as well

Nutrition facts

Calories

470

Fat

25g

Sat Fat

2.5g

Sodium

920mg

Carbs

55g

Fiber

10g

Protein

13g

Item		Price	Qty	Total
		Subtotal	$0.00
		Shipping
		Total

Vegetable Stir Fry with Pecans

Ingredients

Instructions