Description
A vibrant stir-fry that showcases seasonal vegetables with a burst of flavor from ginger and garlic, perfect for autumn.
Ingredients
- Carrots: 2 medium, sliced into thin rounds.
- Bell Peppers: 1 red and 1 yellow, sliced into strips.
- Broccoli: 1 cup, cut into small florets.
- Snap Peas: 1 cup, trimmed.
- Fresh Ginger: 1 tablespoon, minced.
- Garlic: 3 cloves, minced.
- Soy Sauce: 3 tablespoons.
- Sesame Oil: 2 tablespoons.
- Scallions: 2, chopped (for garnish).
- Olive Oil: 1 tablespoon (for cooking).
- Salt and Pepper: to taste.
Instructions
- Wash all vegetables thoroughly and slice them as directed.
- Prepare the ginger and garlic by mincing them finely.
- Heat olive oil in a large skillet or wok over medium-high heat and add the sliced carrots, stir-frying for 2-3 minutes.
- Add bell peppers, broccoli, and snap peas, continuing to stir-fry for another 5-7 minutes.
- Add the ginger and garlic paste, cooking for about 30 seconds.
- Pour in soy sauce and sesame oil, stirring to coat the vegetables, and cook for an additional 1-2 minutes.
- Adjust seasoning with salt and pepper, then serve hot, garnished with scallions.
Notes
- Use fresh, seasonal vegetables for the best flavor.
- Customize with your favorite vegetables or proteins.
- Adjust spice levels with red pepper flakes or sriracha if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: stir-fry, autumn vegetables, ginger, garlic, healthy recipe