Butter Bean and Vegetable Stir-Fry
A quick and easy high-protein stir-fry, featuring butter beans and a medley of colorful vegetables, perfect for a light and satisfying meal.
10 min
Prep
10 min
Cook
4
Serves
310
Calories
Macros · per serving
32g protein
45g carbs
8g fat
Ingredients
For 4 servings
- 3 cups butter beans
- 1 red bell pepper
- 2 cups broccoli florets
- 1 carrot
- 1/4 cup soy sauce
- 1 tablespoon olive oil
- 2 cloves garlic
- 1 tablespoon ginger
- 2 green onions
- salt — to taste
- black pepper — to taste
Instructions
- 1
Drain and rinse the butter beans, and set them aside.
- 2
Slice the red bell pepper, chop the broccoli florets, and thinly slice the carrot.
- 3
Mince the garlic and ginger, and chop the green onions.
- 4
Heat olive oil in a large skillet over medium-high heat.
- 5
Add the garlic and ginger to the skillet, sautéing for about 30 seconds until fragrant.
- 6
Add the bell pepper, broccoli, and carrot to the skillet, stirring occasionally for about 5 minutes until the vegetables are tender-crisp.
- 7
Add the butter beans to the skillet, stirring to combine.
- 8
Pour soy sauce over the stir-fry, mixing well to coat all ingredients evenly.
- 9
Season with salt and black pepper to taste.
- 10
Garnish with chopped green onions and serve immediately.
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