Spicy Butter Bean and Vegetable Stir-Fry
A quick and easy vegan stir-fry packed with spicy flavor, protein-rich butter beans, and an assortment of colorful vegetables, perfect for a light yet satisfying meal.
7 min
Prep
13 min
Cook
4
Serves
340
Calories
Macros · per serving
31g protein
55g carbs
7g fat
Ingredients
For 4 servings
- 4 cups butter beans
- 1 red bell pepper
- 1 green bell pepper
- 1 carrot
- 2 cups broccoli florets
- 3 tablespoons soy sauce
- 2 tablespoons sriracha sauce
- 1 teaspoon ginger
- 2 cloves garlic
- 2 tablespoons olive oil
- 2 spring onion
- salt — to taste
- black pepper — to taste
Instructions
- 1
Drain and rinse the butter beans thoroughly under cold water.
- 2
Chop the red and green bell peppers into thin strips, peel and slice the carrot into thin rounds, and cut the broccoli into small florets.
- 3
Mince the garlic cloves and grate the ginger.
- 4
Slice the spring onions, separating the white and green parts.
- 5
Heat olive oil in a large non-stick pan over medium-high heat.
- 6
Add the minced garlic, grated ginger, and the white parts of the spring onions to the pan and sauté for 1 minute until fragrant.
- 7
Add the bell peppers, carrot, and broccoli florets to the pan. Stir-fry for 3-4 minutes until the vegetables are just tender.
- 8
Add the butter beans to the pan and stir in the soy sauce and sriracha sauce. Season with salt and pepper to taste.
- 9
Stir-fry for another 2-3 minutes until everything is heated through and coated well.
- 10
Garnish with the green parts of the spring onions before serving.
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