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.
Ingredients
- 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
- Peel and dice the potatoes. Chop the onion, bell pepper, zucchini, carrots, and cabbage.
- Heat vegetable oil in a large skillet or wok over medium heat. Add the onion and garlic, and cook until softened.
- Add the potatoes and cook until lightly browned.
- Stir in the bell pepper, zucchini, carrots, and cabbage. Cook until the vegetables are tender-crisp.
- 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.
- Remove from heat and let it rest for 5 minutes.
- Garnish with fresh parsley and serve hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 50g17%
- Sugars 5g
- Protein 15g30%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.