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Fresh & Healthy Skillet Vegetable Stir-Fry Recipe

Rezept drucken
Zutaten Method

Zutaten
  

  • 250 g fresh green beans, trimmed
  • 250 g mushrooms, cleaned and sliced
  • 1 medium zucchini, sliced into half-moons
  • 200 g cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 3 cloves garlic, finely minced
  • 2 tbsp olive oil
  • 1/2 tsp sea salt, plus more to taste
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp red pepper flakes, optional
  • 1 tsp tablespoon fresh lemon juice, optional
  • 2 tbsp tablespoons fresh parsley or basil, chopped, for serving
Optional additions:
  • 1 red bell pepper, sliced
  • 100 g baby spinach
  • 1 small yellow squash, sliced
  • 1 tbsp soy sauce or tamari
  • Toasted sesame seeds, for serving

Method
 

  1. Prepare Your Ingredients

    Because this recipe cooks quickly over medium-high heat, it is best to have everything washed, trimmed, chopped, and ready before you turn on the stove.
    Trim the green beans, slice the mushrooms and zucchini, halve the cherry tomatoes, thinly slice the red onion, and mince the garlic.
    Keeping the vegetables relatively uniform in size will help them cook evenly.

  2. Sauté the Onion and Mushrooms

    Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil.
    Add the sliced red onion and mushrooms. Cook for about 4–5 minutes, stirring occasionally, until the mushrooms are nicely browned and the onion begins to soften.
    Avoid stirring constantly—the mushrooms need a little contact with the hot pan to develop those delicious golden edges.

  3. Add the Green Beans

    Add the trimmed green beans and the remaining tablespoon of olive oil.
    Cook for 4–5 minutes, tossing occasionally. The beans should become bright green and slightly tender while still maintaining some crunch.
    If your green beans are particularly thick, add 1–2 tablespoons of water and cover the pan for 1–2 minutes to help them steam slightly.

  4. Add the Zucchini and Garlic

    Add the sliced zucchini and minced garlic to the skillet.
    Cook for another 3–4 minutes, stirring frequently, until the zucchini is tender but still has a little bite.
    Be careful not to overcook the zucchini. You want it soft enough to enjoy but not mushy.

  5. Add the Cherry Tomatoes

    Finally, add the halved cherry tomatoes.
    Cook for 1–2 minutes, gently tossing everything together. The tomatoes should warm through and soften slightly while still keeping most of their shape.

  6. Season and Finish

    Remove the skillet from the heat.
    Season with sea salt, freshly ground black pepper, and red pepper flakes if you like a little heat.
    For a fresh finishing touch, add a tablespoon of lemon juice and sprinkle with chopped fresh parsley or basil.
    Toss everything gently one final time and serve immediately.