Immune-Strengthening Veggie Stir-fry

This veggie 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 on hand. The coconut oil adds a bit of richness and creaminess, and the sun-dried tomatoes add a touch of sweetness and tartness. This stir-fry is a great way to get your kids to eat their vegetables, and it's also a great way to use up any leftover rice or noodles.

I first developed this recipe when I was trying to find a way to use up some leftover vegetables I had in my fridge. I wanted to make something that was healthy and flavorful, but I also didn't want to spend a lot of time cooking. This stir-fry is the perfect solution. It's quick and easy to make, and it's packed with flavor and nutrients. I've been making this stir-fry for years now, and it's always a hit with my family and friends.

Prep time: 10 | Cook time: 15 | Serves: 4

Ingredients

• 1 tbsp coconut oil
• 1/2 onion, diced
• 1 bell pepper, any color, diced
• 1 zucchini, diced
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1/2 cup sliced mushrooms
• 1/2 cup chopped sun-dried tomatoes

Instructions

1. Heat coconut oil in a large skillet or wok over medium heat.
2. Add onion and sauté until softened, about 5 minutes.
3. Add bell pepper, zucchini, broccoli, cauliflower, and mushrooms. Cook, stirring occasionally, until tender-crisp, about 10 minutes.
4. Stir in sun-dried tomatoes and cook for an additional 3 minutes.

Why It Works

• The coconut oil adds a bit of richness and creaminess to the stir-fry.
• The sun-dried tomatoes add a touch of sweetness and tartness to the stir-fry.
• The stir-fry is a great way to use up any leftover vegetables you have on hand.
• The stir-fry is a great way to get your kids to eat their vegetables.
• The stir-fry is a great way to use up any leftover rice or noodles.