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Veggie Stir Fry with Chicken Fajitas

Veggie Stir Fry
A new week, a new day!  How are you guys?  Its been a long time since my last post. Turns out I am cooking for myself. My solitary lunches are generally salads. I know, it sounds kinda boring for some of you. Some days I find it boring too.
A simple stir fry with lots of veggies is interesting enough, I guess. Choose your favorite seasoning and add your own touch.

Red Bell Pepper - 1/2 cup
Yellow Bell Pepper - 1/2 cup
Baby Carrots - 1/2 cup
Green Peas - 1/2 cup
Green Beans - 1/2 cup
Garlic and Herb Seasoning - 1/2 tsp
Red Chili Powder - 1/2 tsp
Oil - 1 1/2 tbsp
Chicken Fajitas - 1/2 cup

How to cook Veggie Stir fry:
  • Julienne slice the bell peppers and carrots.  Use as many colorful veggies you like.  I also used frozen green beans and peas.  Fresh tastes far better than frozen veggies.  I skipped onions this time.

Veggie Stir fry

  • Heat oil in a cast iron or a nonstick pan.  I prefer a cast iron pan for cooking at high heat. Start with the veggies which take longer to cook. Add carrots and green beans.  Saute at high heat for about a minute. Now add bell peppers and peas.  Saute for another minute.
  • Lastly, add all the seasonings and fajita chicken strips - chili powder, salt, garlic herb seasoning.  Saute for a couple more minutes and your meal is ready to enjoy.
  • I have used chicken as the protein here.  Vegetarians can use grilled Paneer (Indian Cottage Cheese) cubes as well.  And Tofu would be great for vegans.
  • If you like Chinese style stir fry, add soy sauce and teriyaki sauce.  For Mexican flavor, Chipotle seasoning or Taco seasoning would be perfect.


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