Description
Savor the vibrant flavors of a classic vegetable stir fry that brings together an array of colorful veggies in a quick and easy dish. Perfect for busy weeknights or a leisurely lunch, this recipe showcases the freshness of bell peppers, broccoli, carrots, and snap peas, all tossed in a savory sauce that enhances their natural taste. Enjoy it as a standalone meal or pair it with rice or noodles for added heartiness.
Ingredients
Scale
- 2 cups mixed vegetables (bell peppers, broccoli, carrots, snap peas)
- 3 cloves fresh garlic, minced
- 1 inch fresh ginger, grated
- 3 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tbsp vegetable oil (canola or grapeseed)
Instructions
- Prepare your ingredients by washing and chopping vegetables into bite-sized pieces. Mince the garlic and grate the ginger.
- Heat a large wok or skillet over medium-high heat. Add vegetable oil and ensure it coats the bottom.
- Sauté minced garlic and grated ginger in the hot pan for about 30 seconds until fragrant.
- Add mixed vegetables and stir-fry for 5-7 minutes until tender-crisp.
- Pour in soy sauce and rice vinegar; stir to coat and simmer for another two minutes.
- Drizzle sesame oil over the stir fry before serving.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 150
- Sugar: 4g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Prep vegetables ahead of time to streamline cooking. For added protein, toss in cubed tofu or chicken after sautéing aromatics. Customize with seasonal veggies like zucchini or bok choy.