Cheesy Veggie Stir-Fry

Name: Cheesy Veggie Stir-Fry
Total time: 15 min
Ingredients: 1 cup broccoli florets; 1/2 cup sliced carrots; 1/4 cup diced onions; 1/2 cup sliced bell peppers; 1/2 cup shredded cheese; 1 tablespoon vegetable oil; Salt and pepper to taste

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15 minTotal time

EasyDifficulty

250kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Broccoli florets An equal amount of cauliflower florets
Shredded cheese An equal amount of shredded Monterey Jack
Vegetable oil An equal amount of canola oil

Nutrition per serving

Estimated values for 1 serving, 250 kcal

Protein11 g

Carbohydrates20 g

Fat14 g

Fiber 6 g · Sugar 7 g · Sodium 500 mg

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A delicious and nutritious stir-fry packed with a medley of colorful vegetables and melted cheese.

Main Dish

Steps

Heat vegetable oil in a pan over medium heat.
Add onions and sauté until translucent.
Add carrots and bell peppers, and cook for 3-4 minutes until slightly tender.
Stir in broccoli florets and cook for another 2-3 minutes.
Season with salt and pepper.
Sprinkle shredded cheese over the vegetables and cover the pan with a lid.
Cook for 1-2 minutes until the cheese is melted.
Remove from heat and serve hot.

Tips for Cheesy Veggie Stir-Fry

Cut the vegetables to similar sizes so they soften at a more even pace.
Keep the pan roomy; crowding can make the vegetables steam and turn limp.
The dish is ready when the broccoli is bright green and tender-crisp, with the cheese melted rather than oily.

Drink pairing

A crisp, dry rosé
Its refreshing acidity complements the melted cheese and bright vegetables without overwhelming their flavors.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot; the vegetables may soften and the cheese may separate slightly.