Eat Your Veggies

Vegetables are important on any diet plan and perhaps never more than when you are trying to lose weight or burn fat.  Experts suggest that you get at least 3-5 servings daily.  Vegetables are nutritious, low in calories, and can be delicious.  Luckily it is not the bland taste of vegetables that provides the nutrition.  There is no rule saying the vegetables you eat cannot taste great.

Below are a couple spicy stir fry recipes to spice up your vegetables and fire up your weight loss.

Combine delicious artichoke with zesty red peppers in an amazing stir fry that makes it tasty to include vegetables in your diet

Artichoke and Red Pepper Stir Fry

Ingredients

1 large red pepper
2 tbsp olive oil
1 onion, finely chopped
1 inch piece of fresh root ginger, finely chopped
1 garlic clove, crushed
10 oz can artichoke hearts, drained and sliced
1 tbsp balsamic vinegar
salt and pepper
few basil leaves, to garnish

Directions

1. Roast the red pepper under a hot grill, turning it frequently until the skin is blistered and blackened on all sides.
2. Place it in a polythene bag until cool, then peel off the skin.
3. Core and deseed the pepper and cut the flesh lengthways into thin strips, then set aside.
4. Heat the oil in the wok over moderate heat.
5. Add the onion, ginger and garlic, stir-fry for 2-3 minutes or until softened without browning.
6. Add the artichokes and pepper strips, increase the heat to high and toss until piping hot.
7. Sprinkle over the balsamic vinegar and add salt and pepper to taste.
8. Garnish with the basil leaves and ready to serve.

If you do not like artichoke eggplant is another vegetable that can be used to create a delicious stir fry

Spicy Eggplant Stir Fry Recipes

Ingredients

1 tbsp chili bean sauce
2 tbsp soy sauce
1 tbsp rice wine vinegar
1/2 tsp sugar
60ml oil
500g eggplant, cubed
1 onion, cut into thin wedges
1 large fresh red chili, seeded, sliced diagonally
2 cloves garlic, crushed
15g fresh coriander leaves

Directions

1. Place the chili bean sauce, soy sauce, rice wine vinegar and sugar in a small bowl, and whisk together well.
2. Heat a wok or frying pan over high heat , add 1 tbsp of oil and swirl to coat.
3. Add half the eggplant and cook, stirring, for 3-4 minutes, or until lightly browned.
4. Drain on paper towels.
5. Repeat with another tbsp of oil and the remaining eggplant.
6. Reheat the wok over high heat, add the remaining oil and swirl to coat.
7. Add the onion, chili and garlic and cook over medium heat for 2 minutes.
8. Return the eggplant to the wok, add the sauce and cook, covered, for 5 minutes.
9. Remove from the heat and stir in the coriander leaves.
10. Serve with rice.