Dining with D’Amico: Southwestern Vegetable Stir Fry

Healthy eating and college don’t necessarily go hand-in-hand, but knowing the right tricks can help turn eating right into a daily routine. So have a seat and dine with D’Amico, your guide for navigating the health-food scene without taking a chunk out of your schedule.

Like little kids, it seems like it’s not an easy task to get college students to eat their vegetables. I’ve had many friends tell me that they don’t like most vegetables or that they’re boring.

Last year I was lucky enough to have a roommate that loved vegetables and showed me all different ways to ways to make vegetables delicious and interesting. I decided to make a vegetable stir fry this week that’s full of flavor and filling. It makes eating your daily serving of vegetables easy and enjoyable.

You’ll Need

½ white onion, diced
½ green bell pepper, diced
2 large carrots, diced
2 tablespoons lemon juice
2 tablespoons sriracha
½ tablespoon minced garlic
1 tablespoon olive oil
1 ½ tablespoons light sour cream
Seasonings (to taste): lemon pepper, southwest spice blend, adobo

Side note: Adobo is a Puerto Rican seasoned salt introduced to me by my Puerto Rican roommates and its good on pretty much everything. It can be found at Mclanahan’s or any grocery store.

Directions

1. Dice carrots and cook on medium heat
2. While the carrots are cooking, dice the onions and peppers (the carrots take the longest to cook)

3. Add the olive oil and then add the onions and peppers to the pan and stir, cooking for around 3 minutes
4. Add the garlic and seasonings to the pan
5. Once the onions have caramelized and the carrots and peppers are softer add the sriracha and mix
6. Turn the heat off and let the veggies sit in the pan for one minute

7. Pour the stir fry into a bowl, top with sour cream and enjoy

Photos by Jose Ponte