Broccoli N Red Peppers Stir Fried
Bright, vibrant, and bursting with flavor, this Broccoli N Red Peppers Stir-Fried recipe is a quick and healthy dish that's perfect for any weeknight. Featuring crisp-tender broccoli florets and sweet red bell peppers, this stir-fry is brought to life with a savory blend of soy sauce, oyster sauce, and toasted sesame oil. Freshly minced garlic infuses the dish with aromatic depth, while a touch of cornstarch creates a silky, lightly thickened sauce that perfectly coats every bite. Ready in just 20 minutes, this colorful vegetable stir-fry is as versatile as it is delicious—serve it as a side dish or over steamed rice or noodles for a satisfying vegetarian main course. Ideal for fans of quick and easy Asian-inspired recipes, this dish is a vibrant celebration of fresh ingredients and bold flavors!
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Recipe Information
Ingredients
- 3 cups Broccoli florets
- 1 large Red bell pepper
- 3 cloves Garlic
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Sesame oil
- 2 tablespoons Vegetable oil
- 1 teaspoon Cornstarch
- 3 tablespoons Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash and cut the broccoli into bite-sized florets. Set aside.
Core and thinly slice the red bell pepper into strips. Set aside.
Peel and mince the garlic cloves. Set aside.
In a small bowl, mix the soy sauce, oyster sauce, sesame oil, and cornstarch. Add the water to the mixture and stir until smooth. Set aside the sauce for later use.
Heat a large skillet or wok over medium-high heat. Add the vegetable oil and swirl to coat the pan.
Once the oil is hot, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to let it burn.
Add the broccoli florets to the pan and stir-fry for about 3–4 minutes, until they are bright green and starting to soften.
Add the red bell peppers to the skillet and continue stir-frying for another 2–3 minutes, until the peppers are slightly tender but still crisp.
Sprinkle the salt and black pepper over the vegetables and toss to combine.
Give the prepared sauce a quick stir, then pour it over the vegetables. Stir to coat the broccoli and peppers evenly with the sauce.
Cook for another 1–2 minutes until the sauce thickens slightly and the vegetables are well-coated.
Remove the skillet from heat and transfer the stir-fried vegetables to a serving plate.
Serve warm as a side dish, or pair it with steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.3 g | 13% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 662 mg | 29% | |
| Total Carbohydrate | 7.9 g | 3% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 2.6 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 128 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
