Sofrito Vegetable Stir-Fry
A vibrant stir-fry featuring Puerto Rican sofrito base with crisp vegetables and warm cumin spices. This Puerto Rican-inspired vegetarian recipe (gluten-free), ready in about 25 minutes, pairs vegetable oil, mixed vegetables, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tbsp vegetable oil
- 1 cup (carrots, zucchini, bell peppers, sliced into 1/4-inch strips) mixed vegetables
- 1 small, thinly sliced (about 1/2 cup) onion
- 3 cloves, minced garlic
- 1/4 cup tomato sauce
- 1/4 cup, chopped cilantro
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add onion and cook for 2 minutes until translucent. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
- Step 2: Add mixed vegetables to the skillet and stir-fry for 4 minutes until crisp-tender. Stir in 1/4 cup tomato sauce, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2 minutes until sauce thickens and coats vegetables.
- Step 3: Remove from heat. Stir in 1/4 cup chopped cilantro until wilted. Serve immediately.
