Description
A vibrant and flavorful Vegetable Stir Fry that brings together crisp, colorful vegetables tossed in a savory, garlicky sauce.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced into thin strips
- 1 yellow bell pepper, sliced into thin strips
- 1 medium carrot, julienned or thinly sliced
- 1 cup broccoli florets
- 1 zucchini, sliced into half moons
- 1 cup sugar snap peas or snow peas
- 2 green onions, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons soy sauce (or tamari)
- 1 tablespoon hoisin sauce (optional)
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- Toasted sesame seeds for garnish
- Cooked rice or noodles for serving (optional)
Instructions
- Wash and prepare all vegetables. Slice and chop them into even, uniform sizes for even cooking.
- In a small bowl, mix together soy sauce, hoisin sauce (if using), sesame oil, and the cornstarch slurry. Set aside.
- Heat a wok or large skillet over high heat. Add the oil and swirl to coat.
- Add minced garlic and grated ginger. Stir quickly for about 30 seconds until fragrant.
- Add carrots and broccoli first, stir-fry for 2 minutes, then add remaining vegetables and continue cooking for another 3–5 minutes.
- Pour the sauce over the vegetables, toss to coat, and let it bubble for 1–2 minutes until thickened.
- Turn off the heat, sprinkle green onions, and garnish with sesame seeds. Serve immediately over rice or noodles.
Notes
- This dish is customizable with any vegetables you have on hand.
- Adjust the sauces to your taste.
- Serve with cooked rice or noodles for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Vegetable Stir Fry, Vegan, Gluten-Free, Quick Dinner