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QuickFiberVegetable
Garden veggie stir-fry
A fast, colorful plate full of fiber — over brown rice.
⏱ 25 min · serves 4
Ingredients
- 1 head broccoli, in florets
- 2 carrots, sliced thin
- 1 bell pepper, sliced
- 1 cup green beans
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp low-sodium soy sauce or tamari
- 1 tsp sesame oil
- A handful of cashews
- Brown rice, to serve
Steps
- 1Get a pan or wok very hot. Add a little oil, then the garlic and ginger for 30 seconds.
- 2Add the firmer vegetables first (carrots, broccoli, green beans) and stir-fry a few minutes.
- 3Add the pepper and toss until everything is bright and just tender.
- 4Splash in the low-sodium soy and sesame oil, toss, then fold in the cashews.
- 5Serve over brown rice.
💚 The heart-smart moves
- Low-sodium soy sauce instead of regular — big sodium savings.
- Pile on the vegetables; let them be the meal.
- Cashews add good fats and crunch — keep the handful to a handful.
A whole plate of fiber and color in under half an hour.
Read more about it in Learn →Cooking guidance, not medical advice. For what’s right for your heart, talk with your doctor.