Farmer's Market Veggie Stir-Fry Recipe

Budget-friendly. Nutritious. Ready in 20 minutes.

Ingredients (All EBT-eligible and often found at local markets):

• 2 tablespoons cooking oil (olive, canola, or vegetable)

• 1 small onion, sliced

• 2 cloves garlic, minced

• 2 carrots, sliced into thin rounds

• 1 zucchini or yellow squash, sliced

• 1 bell pepper, sliced

• 1 bunch kale or chard, chopped (remove stems if tough)

• 2 tablespoons soy sauce or low-sodium tamari

• Optional: 1 teaspoon vinegar or lemon juice (for brightness)

• Optional: Cooked rice or whole grain (brown rice, quinoa, etc.)

Instructions:

1. Heat oil in a large skillet or pan over medium heat.

2. Add onion and garlic, cooking for about 2 minutes until fragrant.

3. Toss in carrots and cook for 3 minutes, stirring occasionally.

4. Add zucchini and bell pepper, and cook another 3–4 minutes until just tender.

5. Add leafy greens and soy sauce, stirring until greens are wilted (about 2 minutes).

6. Finish with a splash of vinegar or lemon juice if desired.

7. Serve over rice or eat as-is for a light and colorful veggie bowl.

Tips:

• Swap in whatever’s freshest at the market: snap peas, cabbage, broccoli, sweet corn, or mushrooms all work great.

• Add an egg or leftover chicken for protein (also SNAP-eligible).

• Double the recipe to stretch across meals.