Speedy Stir-Fry Veggies

Take these vegetables for a speedy spin around the Stir-Fry Skillet for flavorful, crisp-tender vegetables. 


  • 6-8 fresh whole mushrooms, wiped clean
  • 1 medium red bell pepper
  • 2 medium carrots
  • 1/2 small onion
  • 1 tablespoon olive oil
  • 1 1/2 cups fresh broccoli florets
  • 1 garlic clove
  • 1/2 teaspoon dried oregano leaves
  • 1/4 teaspoon salt
  • Dash of ground black pepper


  1. On Cutting Board, cut thin slice off stem end of mushrooms using Quikut Paring Knife; discard ends. Using Egg Slicer Plus®, slice mushrooms to get about 1 1/2 cups. 

  2. Cut bell pepper in half lengthwise and crosswise to get four pieces. Remove membranes and seeds. Cut bell pepper into thin short strips to get about 1 cup. 

  3. Peel carrots with Vegetable Peeler. Cut crosswise into 1/4-inch-thick slices using Crinkle Cutter to get about 3/4 cup. Cut onion into thin wedges. 

  4. Heat oil in Stir-Fry Skillet over medium-high heat 3 minutes. Add broccoli, mushrooms, red bell pepper, carrot and onion. Press garlic into skillet using Garlic Press. Sprinkle oregano, salt and black pepper over vegetables. Stir and toss vegetables with Bamboo Spoon 3-4 minutes or until vegetables are tender but still crisp. 


  • 3 cups
    6  servings

Nutrients per serving:

Approximately 40 calories and 2 grams of fat 

Cook's Tips:

Fresh broccoli florets (the tops of the broccoli) come in convenient packages and can be found in the fresh produce section of the supermarket.

Because stir-frying is such a quick method of cooking it's important to have all of your ingredients assembled, cut, measured and ready to go. In this vegetable stir-fry recipe, many other vegetables would be equally as good tasting. You can use cauliflower florets, celery slices, zucchini slices, green bell pepper strips or pea pods instead of any of the above vegetables. 

The Stir-Fry Skillet is deep with high sides to allow more space to stir and toss the vegetables for fast, even cooking.

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