Use fresh vegetables in season to prepare colorful Stir-Fry Vegetables. Try also with zucchini, yellow squash, bok choy, mushrooms or snow peas. INGREDIENTS 10 Servings 1 tablespoon oil 1 medium onion, sliced thin 1 cup diagonally sliced carrots 2 cups broccoli florets 2 cups sugar snap peas 1 large red bell pepper, cut into strips
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