Vegetable Stir Fry
Vegetable Stir Fry is a vibrant and flavorful dish that comes together in just minutes. Bursting with crisp vegetables like bell peppers, broccoli, and snap peas, this stir fry is coated in a savory soy-sesame sauce that elevates each bite. Ideal for busy weeknights or impressing guests, it’s quick to prepare and highly versatile. Customize it with your favorite veggies for a fresh and healthy meal any time.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Ingredients
Scale
- 2 cups mixed vegetables (bell peppers, broccoli, carrots, snap peas)
- 2 cloves garlic (minced)
- 1 inch ginger (peeled and minced)
- 3 tbsp low-sodium soy sauce
- 1 tbsp toasted sesame oil
- 1 tbsp vegetable oil
- 1 tsp red pepper flakes (optional)
Instructions
- Wash and chop all vegetables into uniform bite-sized pieces.
- Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- Add minced garlic and ginger; sauté for 30 seconds until fragrant.
- Toss in the mixed vegetables; stir continuously for about 5 minutes until bright and tender-crisp.
- In a small bowl, whisk together soy sauce, sesame oil, and red pepper flakes if using. Pour over the veggies and toss to coat evenly.
- Serve immediately; garnish with sesame seeds if desired.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 150
- Sugar: 5g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Feel free to swap out any vegetables based on your preference or what's in season. For added protein, consider incorporating tofu or lean chicken. Store leftovers in an airtight container for up to three days; reheat on the stove.