East West Veggies
Discover the perfect harmony of flavors with "East West Veggies," a vibrant stir-fry that bridges Asian-inspired sauces and Western-style vegetable medleys. This quick and easy dish features a colorful mix of broccoli, carrots, red bell peppers, zucchini, and baby corn, all tossed in a savory-sweet sauce made with soy sauce, rice vinegar, honey (or maple syrup), and aromatic ginger and garlic. Cooked in creamy coconut oil and topped with crunchy toasted sesame seeds and fresh cilantro, this recipe delivers a delightful balance of crisp textures and bold flavors. Ready in just 30 minutes, it’s a healthy, gluten-free option that pairs beautifully with steamed rice or noodles, making it a versatile, crowd-pleasing addition to your meal rotation.
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Recipe Information
Ingredients
- 2 cups broccoli florets
- 1 cup carrots, sliced into thin rounds
- 1 large red bell pepper, sliced into strips
- 1 medium zucchini, sliced into half-moons
- 1 cup baby corn, cut into halves
- 2 tablespoons coconut oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon ginger, grated
- 2 cloves garlic, minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon sesame seeds, toasted
- 2 tablespoons fresh cilantro, chopped
Instructions
Prepare all vegetables by chopping them as specified in the ingredients list. Set aside.
In a small bowl, whisk together the soy sauce, rice vinegar, honey (or maple syrup), grated ginger, and minced garlic. This will be your sauce.
Heat a large skillet or wok over medium-high heat. Add the coconut oil and let it melt.
Add the broccoli, carrots, and red bell pepper to the skillet. Stir-fry for 3-4 minutes until they start to become tender but still crunchy.
Add the zucchini and baby corn to the skillet. Continue stir-frying for an additional 2-3 minutes.
Pour the prepared sauce over the vegetables. Stir well to coat all the veggies evenly.
Season with salt and black pepper, adjusting to taste. Cook for another 2 minutes until the sauce slightly thickens and the vegetables are cooked through but still vibrant.
Remove the skillet from heat. Sprinkle with toasted sesame seeds and fresh cilantro.
Serve warm as a standalone dish or over steamed rice or noodles for a more filling meal.
Nutrition Facts
Calories |
701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2600 mg | 113% | |
| Total Carbohydrate | 89.7 g | 33% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 50.2 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 329 mg | 25% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2203 mg | 47% | |
*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.
