Description
Vegetable Stir Fry is a colorful, healthy, and quick-to-make dish featuring a variety of crisp-tender vegetables tossed in a savory sauce. Perfect as a main or side dish.
Ingredients
Units
Scale
- 2 tablespoons vegetable oil
- 1 cup broccoli florets
- 1 cup sliced bell peppers (red, yellow, or green)
- 1/2 cup snap peas
- 1/2 cup sliced carrots
- 1/2 cup sliced mushrooms
- 1/4 cup chopped green onions
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 1/4 cup soy sauce
- 1 tablespoon hoisin sauce (optional)
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 teaspoon sesame oil
- Sesame seeds for garnish (optional)
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add garlic and ginger, sauté for about 30 seconds until fragrant.
- Add carrots and broccoli, stir fry for 2–3 minutes.
- Add bell peppers, snap peas, and mushrooms. Stir fry for another 3–4 minutes until vegetables are crisp-tender.
- Stir in soy sauce and hoisin sauce, mixing well to coat the vegetables.
- Add the cornstarch slurry and cook for 1–2 minutes until the sauce thickens.
- Drizzle with sesame oil and toss to combine.
- Remove from heat, garnish with green onions and sesame seeds, and serve hot.
Notes
- Serve with rice or noodles for a complete meal.
- Substitute or add any of your favorite vegetables.
- Use tamari for a gluten-free version.
- Do not overcook to retain crunch and nutrients.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg