Vickie's Favorite Vegetable Stir-Fry

Vickie Clyburn-Johnson


I have been trying to eat healthier and want my kids to eat healthy, too. This one tastes as good as it looks. This recipe would probably make for 4 good sides, so if you want it as a main dish, up the amounts a little.

You can put other vegetables in this if you desire. I've made it with carrots before, but since it wasn't in this picture, I didn't put it in the recipe. If you do, you should put them in when you put in the first few ingredients, so they will get tender enough to eat. I've also added peanuts or cashews sometimes, for crunch, but I'll leave that up to your taste buds. :)

pinch tips: How to Peel Garlic in 20 Seconds





20 Min


30 Min


4 clove
garlic (minced)
1 medium
sweet green pepper (sliced)
1 medium
onion (sliced)
1 large
tomato (diced)
2 medium
squash (any kind, i used mexican)
1 lb bag(s)
frozen brocolli florets
1 Tbsp
chicken bouillon granules (mak sure it's gf)
2 Tbsp
olive oil
1/2 c
1/8 tsp
cayenne pepper (optional)
1 tsp

Directions Step-By-Step

Pour 2 tablespoons of olive into a large non-stick skillet and heat to medium-high.
Toss in minced garlic, sliced onion, and sliced green pepper. Allow to partially cook. (Don't let it get soft!)Toss in squash.
With a fork. mix bouillon granules, sugar, and cayenne (if desired),until dissolved in water. Pour over vegetables.
Open frozen bag of broccoli and pour over top of everything. Add tomatoes on top, cover and reduce heat to low. Cook until broccoli is tender and steamed well.
I usually toss the vegetables around some to incorporate the flavors, and then serve.

About this Recipe

Dietary Needs: Vegetarian
Other Tag: Healthy