Vegetable Stir Fry
Experience the vibrant crunch and explosion of flavors in this quick Vegetable Stir Fry, perfect for busy weeknights or impressing guests effortlessly.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Ingredients
Scale
- 2 cups broccoli florets
- 1 cup bell peppers (mixed red, yellow, and green), sliced
- 1 cup carrots, julienned
- 1 cup snap peas
- 3 cloves fresh garlic, minced
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon fresh ginger, grated
Instructions
- Prepare Your Veggies: Wash all vegetables thoroughly. Slice bell peppers into strips, chop broccoli into bite-sized pieces, and julienne the carrots. Trim the ends off snap peas.
- Heat Up That Wok: Place your wok over medium-high heat until hot. Add sesame oil and let it shimmer.
- Sauté Aromatics: Once the oil is hot, add minced garlic and grated ginger. Stir for about one minute until fragrant.
- Add Vegetables: Start with broccoli, cooking for two minutes before adding bell peppers, carrots, and snap peas. Stir well.
- Pour in Soy Sauce: After three minutes of cooking (or until veggies are vibrant but still crisp), drizzle soy sauce while stirring constantly to combine flavors.
- Serve It Up: Transfer stir fry to plates and garnish with sesame seeds or chopped scallions if desired. Serve immediately for best freshness.
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 160
- Sugar: 6g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg