Description
A colorful and healthy vegetable stir-fry, full of flavor and nutrients.
Ingredients
Scale
- 1 cup Broccoli florets
- 1 cup Bell pepper, sliced (Any color)
- 1 cup Carrots, julienned
- 1 cup Snap peas
- 1 cup Zucchini, sliced
- 2 cloves Garlic, minced
- 1 inch Ginger, grated
- 3 tablespoons Soy sauce (Low sodium recommended)
- 1 tablespoon Sesame oil
- 1 tablespoon Rice vinegar
- 1 teaspoon Cornstarch (Optional, for thickening)
- 2 tablespoons Sesame seeds (Toasted)
- 2 scallions, chopped
Instructions
- In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and cornstarch until smooth.
- Heat a wok over medium-high heat and add a splash of oil.
- Add garlic and ginger, stir-fry for 30 seconds until fragrant.
- Add broccoli, bell pepper, carrots, snap peas, and zucchini. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
- Pour the sauce over the vegetables and stir well to combine. Cook for an additional 2 minutes until the sauce thickens.
- Remove from heat and garnish with sesame seeds and chopped scallions before serving.
Notes
- This dish is versatile; you can add other vegetables or protein as desired.
- Serve with rice or noodles for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg