Day 197 – Cantonese Veggie Stir Fry

Cantonese Veggie Stir-Fry
Cantonese Veggie Stir-Fry

I just love eating a huge bowl of delicious tasty veggies – that is exactly what this dish is all about.

I reckon the sesame oil mixed with the salty savoury flavour really makes these irresistible.



1 large head of broccoli, stemmed and cut into florets

1 large carrot, cut into matchsticks

1/2 large red capsicum, seeded and sliced

6 portobello mushrooms (these really absorb the flavour), sliced

1 cup snow peas, trimmed


1 small garlic clove, minced

1/2 Tsp. ginger, minced

2 Tbsp. olive oil

2 Tbsp. Tamari

1 Tsp. agave nectar (if you like it sweeter, you can add more)

1 Tsp. lime juice

1 Tsp. sesame oil


In a small bowl whisk together the sauce ingredients until well combined – you can do this in a food processor if easier.

Place all the veggies into a large bowl.

Pour sauce over the veggies and toss well until the veggies are well coated.

Transfer the veggies to a shallow dish (casserole or lasagne dish works well) and place in the dehydrator for 2 hours.  If you don’t have a dehydrator, they will soften by leaving over night in the fridge.

For a cooked version – transfer to a wok and cook on medium heat until heated through.

I dehydrated mine and had them for lunch at work 🙂

Nutritious, filling, tasty and easy!


Ally x

Giving credit where credit is due…

Thanks Amber – another really flavoursome dish!  I do like how you make everything taste soooo good!






3 thoughts on “Day 197 – Cantonese Veggie Stir Fry

  1. This is exactly the kind of dish we go looking for. Simple, tasty, and beautiful. Thanks for the recipe!

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