Description
Vegetable Stir-Fry is a quick, colorful, and nutrient-packed meal perfect for weeknights. Toss fresh vegetables in a light, flavorful sauce for a healthy and satisfying dish.
Ingredients
2 tablespoons vegetable oil
1 cup broccoli florets
1 cup sliced bell peppers (red, yellow, green)
1 medium carrot, julienned
1 zucchini, sliced into half-moons
½ cup snow peas or snap peas
2 cloves garlic, minced
1 teaspoon ginger, grated
3 tablespoons soy sauce or tamari
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 teaspoon cornstarch (optional)
1 teaspoon honey or maple syrup
Optional toppings: sesame seeds, sliced green onions, crushed peanuts
Instructions
1. Wash and cut all vegetables into bite-sized pieces.
2. In a small bowl, mix soy sauce, sesame oil, rice vinegar, honey, and cornstarch.
3. Heat vegetable oil in a large wok or skillet over medium-high heat.
4. Add garlic and ginger; stir-fry 30 seconds until fragrant.
5. Add firm vegetables (carrots, broccoli); stir-fry 2–3 minutes.
6. Add softer vegetables (bell peppers, zucchini, peas); stir-fry 2–3 minutes.
7. Pour sauce over vegetables, tossing to coat evenly; cook 1–2 minutes until slightly thickened.
8. Remove from heat and sprinkle optional toppings. Serve immediately over rice, noodles, or quinoa.
Notes
– Store leftovers in an airtight container for 2–3 days.
– Reheat gently in a wok or skillet to preserve crunch.
– Customize with your favorite seasonal vegetables or proteins.
– Adjust sauce to taste.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Vegetable
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 5g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg