Easy Stir-Fried Vegetables
Brighten up your weeknight meals with this vibrant and wholesome Easy Stir-Fried Vegetables recipe! Packed with crisp broccoli florets, sweet red bell pepper strips, crunchy carrots, tender snow peas, and aromatic ginger and garlic, this quick recipe is a celebration of fresh, nutrient-rich produce. The glossy stir-fry sauce, a savory blend of soy sauce, oyster sauce, and sesame oil, adds a delicious depth of flavor, while a touch of cornstarch creates the perfect glossy coating. Ready in just 25 minutes, this one-pan dish is perfect as a light main course or a flavorful side to pair with rice or noodles. Whether you're looking for a vegetarian delight or a way to incorporate more veggies into your diet, this dish delivers on taste, texture, and simplicity.
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 large Red bell pepper
- 1 large Carrot
- 1 cup Snow peas
- 2 stalks Green onions
- 3 cloves Garlic
- 1 inch piece Ginger
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Prepare the vegetables by cutting the broccoli into small florets, slicing the red bell pepper into thin strips, peeling and slicing the carrot into thin matchsticks, and trimming the ends off the snow peas. Finely chop the green onions, reserving the green tops for garnish, and mince the garlic and ginger.
In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, and cornstarch with water to make the stir-fry sauce.
Heat a large wok or skillet over medium-high heat and add the vegetable oil.
Once the oil is hot, add the minced garlic and ginger, stirring quickly for about 30 seconds until fragrant.
Add the broccoli, carrot, and bell pepper strips first as they take longer to cook. Stir-fry for about 2-3 minutes, allowing them to begin softening but still maintaining a slight crunch.
Add the snow peas and chopped green onions to the wok and continue to stir-fry for another 2 minutes.
Pour the prepared stir-fry sauce over the vegetables, and toss well to coat all the ingredients evenly.
Season with salt and black pepper, according to taste.
Continue to stir-fry for another minute until the sauce thickens and everything is well combined.
Remove from heat and serve immediately, garnished with reserved green onion tops.
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5073 mg | 221% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 13.8 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 227 mg | 17% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1017 mg | 22% | |
*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.
