Polish Stir-Fry – Rachael Ray (Vegetarian Version)

Polish Stir-Fry, also known as ‘Mieszanka Warzywna’, is a popular dish in Poland and is often enjoyed as a side dish or a main course.

This is vegetarian, gluten free and high protein recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Polish Stir-Fry – Rachael Ray (Vegetarian Version)

Cooking Method: Stir-frying Cuisine: Polish Courses: Dinner, Main Dish, Vegetarian Recipe Keys: Gluten Free High Protein Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 5 min Total Time 40 mins

Servings: 4 Calories: 1400

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Potatoes
• 1 piece Onion
• 1 piece Bell pepper
• 1 piece Zucchini
• 2 piece Carrots
• 1 cup Cabbage
• 2 clove Garlic
• 2 teaspoon Vegetable oil
• 2 tablespoon Soy sauce
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoon Fresh parsley

Instructions

1. Peel and dice the potatoes. Chop the onion, bell pepper, zucchini, carrots, and cabbage.
2. Heat vegetable oil in a large skillet or wok over medium heat. Add the onion and garlic, and cook until softened.
3. Add the potatoes and cook until lightly browned.
4. Stir in the bell pepper, zucchini, carrots, and cabbage. Cook until the vegetables are tender-crisp.
5. In a small bowl, whisk together soy sauce, paprika, salt, and black pepper. Pour the sauce over the vegetables and stir-fry for 2-3 minutes.
6. Remove from heat and let it rest for 5 minutes.
7. Garnish with fresh parsley and serve hot.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 50g17%

Sugars 5g

Protein 15g30%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.