Italian Stir Fry

Italian Stir Fry

Wild Rose Team

Serves 4

This colourful and aromatic stir fry brings together tender vegetables, fresh basil, and parsley for a burst of Italian-inspired flavor. A sprinkle of toasted hazelnuts adds a delightful crunch, while a touch of crushed chili gives it just the right amount of heat.

Ingredients

  • 4 tbsp olive oil
  • 1 medium onion, sliced
  • 4 cloves garlic, minced
  • 1 medium zucchini, sliced bite size
  • 1 cup eggplant, diced bite size
  • 1 cup cauliflower florets
  • 1 cup broccoli florets
  • 2 tbsp fresh basil
  • 2 tbsp parsley
  • ⅓ cup toasted hazelnuts, chopped
  • ½ tsp crushed chili
  • Salt and pepper to taste

Steps

1. Bring water and salt to a boil. Reduce heat to medium-high.
2. Add cauliflower and broccoli to water and cook for 3 minutes, until crisp to the bite.
3. Drain vegetables and immerse them in cold water to prevent overcooking.
4. Heat oil in a deep nonstick frying pan, add onions and sauté for 3 minutes or until onions start to brown.
5. Add garlic, zucchini, eggplant and sauté for 2 minutes.
6. Add cauliflower, broccoli, and sauté for 2 minutes.
7. Add basil, parsley, hazelnuts, chili, salt and pepper.
8. Serve stir fry on a bed of rice.
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