Seaweed and Vegetable Stir-Fry

This seaweed and vegetable stir-fry is a quick and easy way to get your daily dose of vegetables. It's packed with flavor and nutrients, and it's a great way to use up any leftover vegetables you have in your fridge.

I first had this seaweed and vegetable stir-fry at a Korean restaurant in New York City. I was immediately hooked on the combination of flavors and textures, and I knew I had to recreate it at home. I've been making this stir-fry for years now, and it's always a hit with my family and friends.

Prep time: 15 | Cook time: 15 | Serves: 2

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1 cup chopped broccoli florets
• 1 cup chopped cauliflower florets
• 1/2 cup chopped carrots
• 1/4 cup chopped kelp

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion, green bell pepper, and red bell pepper to the skillet and cook until softened, about 5 minutes.
3. Add the broccoli, cauliflower, carrots, and kelp to the skillet and cook until tender, about 10 minutes.
4. Season with salt and pepper to taste.

Why It Works

• The combination of vegetables in this stir-fry is perfect. The broccoli and cauliflower add a bit of crunch, the carrots add a bit of sweetness, and the kelp adds a bit of umami.
• The olive oil helps to brown the vegetables and give them a slightly crispy exterior.
• The salt and pepper help to enhance the flavors of the vegetables.