Name: Mexican Vegetable Stir Fry
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Ingredients: Olive oil spray; 12 oz bag of frozen chopped broccoli; 10 oz bag of shredded carrots; 1 teaspoon onion powder; 1/4 teaspoon cracked pepper; 2-4 egg whites; 1 bottle of Pace restaurant style salsa - original recipe; 2-4 tablespoons of smoky chipotle sauce, depending on your preference

Jun 8

Jun 8 Mexican Vegetable Stir Fry

Stacey Berk

What's For Dinner

Here’s a versatile and easy side dish to try!

The Mexican Vegetable Stir Fry has less than 10 ingredients and is a cinch to make. As an added bonus, this recipe is gluten and dairy free.

Simple ingredients make the best dishes!

To make the Mexican Vegetable Stir Fry, prepare a large skillet with olive oil spray. Heat to 400F.

Add the chopped broccoli to the skillet in a flat layer. Top the broccoli with the shredded carrots. Heat the vegetables for 15-17 minutes until they have a nice char. That’s why this recipe is so flavorful!

Next, add onion powder and cracked pepper. Stir well, lifting bits on the bottom. Add the egg whites, stirring to scramble. Add the salsa and chipotle sauce until just combined. Turn off the heat and serve.

The recipe takes about 20 minutes and as a side dish, it serves 4 people.

There are several variations of the Mexican Vegetable Stir Fry that you can try!

For a complete meal, add 8 pieces of grilled shrimp, 1 cup of shredded or cubed rotisserie chicken or a serve with a 6oz. piece of salmon! If you are a vegetarian, add more egg whites for extra protein.

Try a spin on a Thai dish, simply omit the salsa then add ¼ cup of Thai peanut sauce, and top with ½ cup of chopped peanuts.

For Italian, omit the salsa, and add 1 ½ cups of your favorite marinara sauce. Serve over pasta.

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