Italian-Inspired Stir-Fry combines broccoli, carrot, bell pepper, and red onion with tangy balsamic vinegar. Top with toasted almonds – or any other toasted nut – for an added crunch. This dish can be served as a side or over a grain such as brown rice or whole wheat pasta.
Ingredients
- 1/4 cup sliced or slivered almonds, toasted
- 2 Tablespoons olive oil
- 1/2 red onion, sliced
- 2 carrots, peeled and thinly sliced
- 1 head broccoli, cut into 1-inch florets
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 2 garlic cloves, minced
- 1 red bell pepper, sliced into strips and halved to make 1-inch sticks
- 2 Tablespoons balsamic vinegar
Directions
- Heat a large skillet over medium-high heat.
- Add almonds to dry skillet. Stir occasionally and toast until golden brown. Watch closely to ensure they do not burn.
- Remove from pan and set aside.
- Place pan back over medium-high heat and add oil. Heat for 30 seconds.
- To the hot pan, add red onion and carrots. May need to increase the heat to high to maintain a stir-fry (the ingredients should continue to “sizzle”). Continuously stir and cook for 3-4 minutes, or until ingredients are slightly tender.
- Add broccoli, red pepper flakes, dried oregano, salt, and minced garlic to the pan. Continuously stir while cooking for about 3-5 minutes.
- Add red bell pepper. Continuously stir while cooking for about 4 minutes.
- Remove from heat and add balsamic vinegar. Stir to combine.
- Sprinkle with toasted almonds. Serve as a side or over a grain if desired.
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