TodayInTheKitchen
Blitzinator
- Joined
- 30 Jan 2019
- Local time
- 5:00 AM
- Messages
- 526
- Location
- Detroit USA
- Website
- todayinthekitchen.com
Easy vegetable stir fry recipe using Rainbow chard, romaine, spinach, bean sprouts and cucumbers. Leafy greens combine to produce a low calorie meal packed with nutrients and vitamins. Less than 150 kCals per serving!
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Ingredients
1 cup Rainbow Chard (leaf and stem)
1 cup Spinach (chopped)
1 cup Romaine Lettuce (chopped)
1 cup Bean Sprouts
(Note: Above measurements are rough estimates. I just grabbed a few handfuls of each leafy green)
1/2 cup Cucumbers (sliced)
1 small onion (minced)
1 tbsp lemon juice
1/2 tbsp apple cider vinegar
1 tbsp sunflower seed oil
1/2 tsp habanero hot sauce (optional)
1/4 cup vegetable broth
sesame seeds (for topping)
Method
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Ingredients
1 cup Rainbow Chard (leaf and stem)
1 cup Spinach (chopped)
1 cup Romaine Lettuce (chopped)
1 cup Bean Sprouts
(Note: Above measurements are rough estimates. I just grabbed a few handfuls of each leafy green)
1/2 cup Cucumbers (sliced)
1 small onion (minced)
1 tbsp lemon juice
1/2 tbsp apple cider vinegar
1 tbsp sunflower seed oil
1/2 tsp habanero hot sauce (optional)
1/4 cup vegetable broth
sesame seeds (for topping)
Method
- Chop spinach, romaine, and chard. Slice cucumber. Mince onion.
- In a wok(or large fry pan), heat oil on high. Add onions and cook 30 seconds.
- Reduce heat to medium-high. Add leafy greens, cucumbers, bean sprouts, lemon juice, and vinegar. Stir fry for 2 minutes.
- Add vegetable broth and habenaro sauce (if using). Stir fry for 4-5 minutes.
- Remove from heat. Serve warm on plates. Top with sesame seeds for appeal.