Pickled Vegetable Stir-Fry

Name: Pickled Vegetable Stir-Fry
Total time: 15 min
Yield: 1 serving
Ingredients: 1 cup pickles, sliced; 1 tablespoon vegetable oil; 1 small onion, thinly sliced; 1 bell pepper, thinly sliced; 2 cloves garlic, minced; 1 teaspoon soy sauce; 1 teaspoon vinegar; 1/2 teaspoon sugar; Salt and pepper to taste

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15 minTotal time

EasyDifficulty

180kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Bell pepper Use an equal amount of thinly sliced zucchini for a similarly quick-cooking vegetable.
White vinegar Use the same amount of rice vinegar for a similarly mild tang.
Soy sauce Use an equal amount of tamari for a similar savory seasoning.

Nutrition per serving

Estimated values for 1 serving, 180 kcal

Protein3 g

Carbohydrates17 g

Fat11 g

Fiber 3 g · Sugar 7 g · Sodium 900 mg

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A tangy and flavorful stir-fry dish featuring pickles as the star ingredient. Quick and easy to make, this dish is perfect for a satisfying weeknight dinner.

Main Dish

Steps

Heat the vegetable oil in a pan over medium heat.
Add the onion and bell pepper, and cook until they start to soften, about 3-4 minutes.
Stir in the garlic and cook for an additional minute.
Add the pickles to the pan and cook for 2-3 minutes, until heated through.
In a small bowl, mix together the soy sauce, vinegar, sugar, salt, and pepper.
Pour the sauce over the pickles and vegetables, and toss everything together until well coated.
Cook for another 1-2 minutes, until the flavors meld together.
Serve hot and enjoy!

Tips for Pickled Vegetable Stir-Fry

Drain the pickle slices well before cooking; excess brine can make the vegetables watery and overly sharp.
Keep the pan uncrowded so the onion and pepper stay lightly crisp rather than steaming.
Taste before adding much salt, since pickles and soy sauce can already make the dish quite salty.