Description
A quick and flavorful vegetable stir fry recipe that’s perfect for a busy weeknight. This colorful dish is loaded with fresh veggies and tossed in a savory sauce, making it a delicious and healthy meal option.
Ingredients
Scale
Vegetable Stir Fry:
- 2 tablespoons vegetable oil
- 2 cups broccoli florets
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 cup snap peas trimmed
- 1 medium carrot sliced thinly
- 1 zucchini sliced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 tablespoon sesame oil
- 2 green onions sliced
- 1 tablespoon sesame seeds (optional)
Instructions
- Heat the oil and aromatics: Heat vegetable oil in a wok or skillet, add garlic and ginger, sauté until fragrant.
- Stir fry the vegetables: Add broccoli, bell peppers, snap peas, carrot, and zucchini. Cook until tender-crisp.
- Add sauces: Pour in soy sauce and oyster sauce, stir to coat.
- Thicken the sauce: Add cornstarch slurry, cook until thickened.
- Finish and garnish: Drizzle with sesame oil, top with green onions and sesame seeds. Serve hot.
Notes
- Feel free to add tofu, chicken, or shrimp for extra protein.
- Use tamari instead of soy sauce for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 6g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
