Classic Vegetable Stir Fry
Elevate your weeknight dinner routine with this vibrant and nutritious Classic Vegetable Stir Fry! Packed with crisp broccoli, tender carrots, sweet red bell peppers, crunchy sugar snap peas, and baby corn, this dish is a celebration of fresh produce. Flavored with aromatic garlic, ginger, and a savory soy-based stir fry sauce, this recipe comes together in just 25 minutes, making it perfect for busy schedules. Finished with a drizzle of nutty sesame oil and garnished with green onions and sesame seeds, this quick, one-pan meal is as beautiful as it is delicious. Ideal for vegans and easily customizable, this recipe is a fantastic way to enjoy a wholesome and flavorful dinner at home.
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Recipe Information
Ingredients
- 2 cups broccoli florets
- 1 large carrot
- 1 large red bell pepper
- 1 cup sugar snap peas
- 1 cup baby corn
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 3 garlic cloves
- 1 inch fresh ginger
- 2 tablespoons vegetable oil
- 1 teaspoon cornstarch
- 2 tablespoons water
- 2 stalks green onions
- 1 tablespoon sesame seeds
- 0.25 teaspoon black pepper
Instructions
Begin by preparing all the ingredients. Peel and slice the carrot into thin rounds. Slice the red bell pepper into thin strips. Cut the broccoli florets into bite-sized pieces if necessary.
Peel and mince the garlic cloves and ginger. Thinly slice the green onions and set aside separately for garnish.
In a small bowl, mix together the soy sauce, cornstarch, and water until smooth. This will be the stir fry sauce.
Heat a large wok or skillet over medium-high heat and add the vegetable oil. Swirl to coat the pan.
Add the minced garlic and ginger to the hot oil and stir-fry for about 30 seconds until aromatic.
Add the broccoli, carrots, and bell pepper to the pan. Stir-fry for about 3 minutes, keeping the vegetables moving to cook evenly.
Add the sugar snap peas and baby corn to the vegetables in the pan. Continue to stir-fry for another 2-3 minutes until the vegetables are vibrant and just tender.
Push the vegetables to the sides of the wok, creating a well in the center. Pour the stir fry sauce into the well, and let it bubble for 30 seconds.
Combine the vegetables and sauce, stirring to coat the vegetables evenly. Continue to cook for another minute until the sauce thickens slightly.
Drizzle the sesame oil over the stir fry and season with black pepper. Toss well to combine.
Serve hot, garnished with sliced green onions and a sprinkle of sesame seeds.
Nutrition Facts
Calories |
719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 24.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1953 mg | 85% | |
| Total Carbohydrate | 60.2 g | 22% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 19.4 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 922 mg | 20% | |
*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.
