Quick Fry Vegetables
A quick and flavorful vegetable stir-fry featuring Brussels sprouts, carrots, cauliflower, and pea pods, finished with almonds and lemon pepper for a delightful crunch and zest.
Ingredients
Instructions
- Heat butter in an electric skillet until melted.
- Stir in instant chicken bouillon.
- Add Brussels sprouts, carrots, and cauliflower.
- Cover and cook over medium heat for 4 to 5 minutes.
- Stir-fry vegetables for 4 minutes.
- Add pea pods and stir-fry until peas are crisp-tender, about 5 minutes.
- Stir in sliced almonds, salt, and lemon pepper.
Nutrition & Diet Analysis (per serving)
415
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).