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 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
Meet Kristen
Hi! My name is Kristen Millican and I am so glad you have stopped by! Our family has been harvesting and selling pecans since 1888. I love sharing my favorite pecan recipes, stories about life on our pecan farm, and so much more!
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