Description
A quick vegetable stir fry that’s bright, crunchy, and full of fresh flavor. Easily customizable and perfect for a weeknight dinner.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 cup broccoli florets
- 1 cup bell peppers, sliced
- 1 cup carrots, sliced
- 1 cup snap peas
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Cooked rice or noodles for serving
Instructions
- Preparation: Wash and trim all vegetables. Cut broccoli into small florets, slice bell peppers into strips, peel and slice carrots, and trim snap peas. Mince the garlic. Measure soy sauce and sesame oil.
- Heating the Pan: Heat a large pan or wok over medium-high heat. Add vegetable oil and let it heat until shimmering.
- Stir-Frying the Vegetables: Add broccoli, bell peppers, carrots, and snap peas to the pan. Stir-fry for about 5 minutes until tender-crisp.
- Adding Flavor and Finishing: Push vegetables aside, add minced garlic, and cook for 30 seconds. Pour in soy sauce and sesame oil, mix to coat, season with salt and pepper, and serve hot over rice or noodles.
Notes
Serve with rice or noodles. Use low-sodium soy sauce to reduce sodium levels.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 8g
- Sodium: 1000mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg