Five Vegetable Stir Fry
Bursting with color and packed with nutrients, this Five Vegetable Stir Fry is a quick and easy dinner recipe that’s as healthy as it is delicious. Perfect for busy weeknights, it features a vibrant mix of crisp-tender broccoli, bell peppers, carrots, snap peas, and mushrooms tossed in a savory-sweet garlic ginger sauce. Infused with the nutty aroma of sesame oil, this stir fry comes together in just 25 minutes, making it a perfect go-to for fast, fresh meals. Whether served on its own or over steaming bowls of white or brown rice, it’s a versatile dish that’s vegan-friendly, customizable, and bursting with flavor. Garnish with sesame seeds and green onions for the perfect finishing touch! Keywords: vegetable stir fry, quick healthy dinner, garlic ginger sauce, vegan stir fry recipe, easy meal prep ideas.
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 medium Red bell pepper
- 2 medium Carrots
- 1 cup Snap peas
- 1 cup Mushrooms
- 3 cloves Garlic
- 1 tablespoon Ginger
- 2 tablespoons Sesame oil
- 3 tablespoons Soy sauce
- 1 tablespoon Honey
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 teaspoon Sesame seeds
- 2 stalks Green onions (optional)
- as needed Cooked white or brown rice (optional, for serving)
Instructions
Wash and prepare all vegetables. Cut the broccoli into small florets, dice the red bell pepper, slice the carrots thinly, trim the snap peas, and slice the mushrooms.
Mince the garlic and grate the ginger.
In a small bowl, whisk together the soy sauce, honey, cornstarch, and water. Set the sauce aside.
Heat a large skillet or wok over medium-high heat. Add the sesame oil and let it heat up.
Add the garlic and ginger to the skillet and sauté for 30 seconds until fragrant, stirring constantly to avoid burning.
Toss in the broccoli, carrots, and bell pepper. Stir fry for 2 minutes.
Add the snap peas and mushrooms to the skillet. Continue stir frying for another 3-4 minutes, or until the vegetables are tender but still crisp.
Pour the prepared sauce over the vegetables and stir well to coat. Let the sauce cook for about 2 minutes, stirring frequently, until it thickens.
Sprinkle sesame seeds on top and serve hot. Garnish with chopped green onions if desired.
Serve the stir fry on its own or over cooked white or brown rice for a complete meal.
Nutrition Facts
Calories |
836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 15.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2124 mg | 92% | |
| Total Carbohydrate | 104.2 g | 38% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 40.5 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 289 mg | 22% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1761 mg | 37% | |
*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.
