Soft Taco Vegetable Stir Fry

I’ve been making this dish for years. I started cooking it at Syracuse University when my roommates and I were starving and craving a simple veggie dish. I also cooked up this recipe when my daughter was very little to introduce her to vegetables. Now she is fan of almost all vegetables. T-Men, this is a healthy way to eat your greens. Feel free to use the vegetables listed below or whatever you have on hand.

INGREDIENTS

  • 2 tablespoons vegetable oil
  • 2 carrots, cut into 1-inch long slices
  • 1 onion, coarsely chopped
  • 1 head of broccoli, cut into small pieces
  • 1 zucchini or yellow squash, sliced into half moons
  • 1 1/2 cups snow pea pods or sugar snap peas, fresh or frozen (thawed)
  • 1/4 cup sour cream
  • 3 tablespoons soy sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup Parmesan cheese, freshly grated
  • 4 soft tortillas, warmed in toaster or oven
  • Hot sauce (optional)

DIRECTIONS

  1. In a wok or very large sauté pan, add oil and heat over medium heat.
  2. Add carrots, onions, and broccoli to wok/pan and cook for 5-8 minutes over medium heat or to desired crispness.
  3. Add the remaining vegetables and toss with tongs or a wooden spoon. Remove from heat when vegetables are tender, about3 minutes.
  4. Add soy sauce, sour cream, salt, and pepper to sautéed vegetables and toss to coat.
  5. Spoon mixture into warm tortillas and fold.
  6. Add a dash of hot sauce (optional) and Parmesan cheese. Enjoy.

TIPS

  • You can add chicken, steak or shrimp to this dish during Step 3.
  • Sautéed vegetables also make great toppings for baked potatoes, pasta and rice.
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