Chinese Vegetable Stir Fry ( Vegan - Thursdays )

Nowadays we all are aware of the the importance of vegetables in our diet. To include fruits and vegetables of different colours is the need of the day as they provide us variety of  vitamins n nutrients .

For e.g  red colour in fruits n vegetables means they are rich in lycopene , whereas orange colour is an indicator of the presence of  beta-carotene. Greens are rich in chlorophyll and purple coloured food gives us Vit - C.

So make sure to have at least 2 to 3 different coloured fruits and vegetables daily to keep fit.
This simple and colourful stir fry can be made with any combinations that you like. Just make sure to include as many different colours as possible .

This stir fry is very easy to make and can be had with noodles, rotis or even pulavs. Even kids who are otherwise fussy over eating vegetables enjoy this dish due to its chinese way of preparation.

Today also being the last thursday of the month I am posting this super nutritious dish for our  vegan-thursdays  a theme started by Priya


Ingredients :

100 gms ..............................french beans
100 gms..............................capsicum
2.....................................carrots
10 to 15 ...........................garlic flakes
1 tbsp...............................pepper powder
1 tbsp..........................soy sauce
1 tbsp.........................oil
salt

Method :

Wash the vegetables thoroughly.

String the beans and cut them into thin long stripes.

Cut the capsicum and carrots also in a similar way.

Heat  oil in a pan and add crushed garlic flakes .

When the garlic becomes crisp and golden add carrots.

Keep the flame high and stir constantly.

Add soy sauce .

After 2  minutes add french beans and continue stirring for 5 more minutes.

Add pepper powder and salt.

At the time of serving add capsicum and cook just for 2 minutes.

Try to maintain the crispiness of the vegetables as much as possible.

Serve hot with rotis or rice.