Description
A vibrant and colorful veggie stir fry that’s quick, healthy, and packed with flavor, perfect for weeknight dinners.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 carrot, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Instructions
- Prep all vegetables: Slice the bell pepper, thinly slice the carrot, and cut the broccoli into bite-sized florets.
- Heat your skillet: Pour the vegetable oil into a large skillet or wok over medium-high heat. Once hot, add the minced garlic and grated ginger. Stir for about 30 seconds until fragrant.
- Add the veggies: Toss in the sliced bell pepper, broccoli florets, snap peas, and carrot. Stir-fry for 5-7 minutes until everything is crisp-tender.
- Mix the sauce: In a small bowl, whisk together the soy sauce, sesame oil, honey (or maple syrup), and rice vinegar.
- Combine: Pour the sauce over the veggies in the skillet. Toss everything together and cook for another 2-3 minutes.
- Season and serve: Sprinkle with salt and pepper to taste and garnish with sesame seeds if desired. Serve over rice or quinoa or alongside your favorite protein.
Notes
Feel free to customize the vegetables and add proteins as you like. This dish stores well and can be reheated easily.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: veggie stir fry, quick dinner, healthy recipes, colorful vegetables, easy stir fry