Description
A quick and healthy vegetable stir fry recipe that allows for a colorful mix of fresh vegetables, cooked in a hot pan or wok to retain their crunch and vibrant colors.
Ingredients
- Bell Peppers: 1-2, sliced
- Broccoli: 1 cup, cut into small florets
- Carrots: 1-2, julienned
- Snap Peas: 1 cup, trimmed
- Onions: 1, sliced
- Mushrooms: 1 cup, sliced
- Soy Sauce: 2-3 tablespoons
- Sesame Oil: 1 tablespoon
- Garlic: 2 cloves, minced
- Ginger: 1 inch, minced or grated
- Salt: to taste
- Pepper: to taste
- Olive Oil: 1 tablespoon
Instructions
- Prepare all ingredients by washing and slicing the vegetables.
- Heat a large skillet or wok over medium-high heat and add olive oil.
- Add minced garlic and ginger, stirring for about 30 seconds until fragrant.
- Add carrots and broccoli, cooking for 2-3 minutes until softened.
- Add bell peppers and snap peas, stir-frying for another 3-4 minutes until tender-crisp.
- Pour in soy sauce and sesame oil, stirring to coat the vegetables evenly.
- Cook for an additional 1-2 minutes to meld flavors.
- Adjust seasoning with salt and pepper, then serve immediately, garnished with green onions if desired.
Notes
- Do not overcrowd the pan to avoid steaming the vegetables.
- Prep all ingredients ahead of time for a smooth cooking process.
- Adjust cooking times based on the vegetables used.
- Experiment with different sauces and proteins for variety.
- Prep Time: 10 minutes
- Cook Time: 5-7 minutes
- Category: Main Course
- 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: vegetable stir fry, quick meals, healthy recipes, stir fry recipe