Description
A quick and easy vegetable stir fry made with fresh mixed vegetables and a simple savory sauce, perfect for a healthy weeknight meal.
Ingredients
- 2 tablespoons vegetable oil
- 1 cup broccoli florets
- 1 cup bell peppers, sliced
- 1 cup carrots, julienned
- 1 cup snap peas or green beans
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons water
- Salt and black pepper to taste
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add garlic and ginger and sauté for 30 seconds until fragrant.
- Add broccoli, carrots, bell peppers, and snap peas to the pan.
- Stir fry the vegetables for 5–7 minutes until tender-crisp.
- In a small bowl, mix soy sauce, sesame oil, cornstarch, and water.
- Pour the sauce over the vegetables and toss to coat evenly.
- Cook for another 1–2 minutes until the sauce thickens.
- Season with salt and black pepper as needed and serve hot.
Notes
- You can use any vegetables you have on hand.
- Serve over rice or noodles for a complete meal.
- Add tofu or mushrooms for extra protein and texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 6g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
