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Summer herbs stir-fry

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Adjust Servings:
1 yellow Sweet bell peppers
1 Zucchini
1 Tomato
1 cup Fiddlehead fern
1 tablespoon Olive oil
1 tablespoon Garlic paste
1 tablespoon Parsley paste
To taste Salt and pepper
1 teaspoon Italian spice mix
1 teaspoon Marjoram
1 pack Vegan chicken
2 tablespoons juiced Lime
1 tablespoons Maple syrup

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Summer herbs stir-fry

  • Keto
  • Kid-Friendly
  • Low FODMAP
  • Low-Carb
  • Low-Fat

This refreshing dish features the fiddlehead, an ornamental and unusual vegetable that adds a touch of wilderness to your plate!

  • 15 minutes
  • Serves 2
  • Easy




This fragrant stir fry is made with a base of summer vegetables, herbs, and  vegan chicken cooked in a little olive oil. Among the vegetables we also used some fiddlehead fern: its curled fronds not only are ornamental, but they’re also rich in iron and fibre. The dish is light and flavourful, and can be prepared in only 15 minutes.

To prepare it, start with rinsing well the vegetables under running water. Quarter and core the sweet bell pepper, then dice it. Dice the tomato and the zucchini, as well.

Then, heat the oil in a skillet, add the fiddlehead, bell pepper, and tomato. Season with salt and pepper, then add the Italian spice mix, marjoram, garlic paste, cilantro paste, lime juice, and the maple syrup.

Cook for 5-6 minutes, then add the vegan chicken and cook for a few more minutes.

Serve and enjoy hot!

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5 minutes

Slice and dice

Rinse well all the vegetables under running water. Quarter and core the bell pepper, chop off the ends of the zucchini and discard them. Finally, dice the tomato, zucchini, and bell pepper.

5 minutes

Stir-fry the vegetables

Heat the olive oil in a skillet, then add the vegetables. Season with salt, pepper, Italian spice mix, and marjoram. Add the garlic paste, parsley paste, lime juice and maple syrup.

5 minutes

Cook the vegan chicken

Add the vegan chicken to the skillet and cook for 5 more minutes.



Take off the heat and serve hot. Enjoy as is or accompany with bread or crackers.


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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