Easiest Way to Make Peruvian Lily Garden

Vegetarian Garden Stir-Fry

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Recipe Summary Vegetarian Garden Stir-Fry

Perfect quick side dish for almost any meal. I recommend it with grilled chicken, peanut butter quinoa, rice, beans, avocado, etc. Can also be served as a vegetarian main.

Ingredients | Peruvian Lily Garden

1 serving cooking spray

½ cup sugar snap peas

¼ cup cherry tomatoes, halved

½ cup dried fruit and nut mix, such as cranberries, almonds, and cashews

¼ cup chopped mushrooms

¼ cup bell pepper, thinly sliced

2 tablespoons chia seeds

2 teaspoons cayenne pepper, or to taste

1 tablespoon garlic, minced

salt to taste

3 tablespoons egg whites

2 tablespoons shredded Cheddar cheese, or as desired

Directions

Grease a large skillet with cooking spray and heat over medium-low heat. Add sugar snap peas, cherry tomatoes, fruit and nut mix, mushrooms, bell pepper, and chia seeds. Stir-fry about 2 minutes. Season with cayenne, garlic, and salt. Cook and stir about 2 minutes more.

Stir in egg whites slowly, mixing until they are cooked through, but not crusty, 3 to 5 minutes. Transfer stir-fry to a large bowl and sprinkle with Cheddar cheese. Let cheese melt and serve.

Info | Peruvian Lily Garden

prep: 15 mins cook: 10 mins total: 25 mins Servings: 3 Yield: 3 servings

TAG : Vegetarian Garden Stir-Fry

Side Dish, Vegetables, Tomatoes,