Five Veggie Stir Fry
Bursting with vibrant colors and fresh flavors, this Five Veggie Stir Fry is a quick and healthy dinner option that’s ready in just 25 minutes! Packed with nutrient-rich broccoli, carrots, red bell pepper, snow peas, and baby corn, this recipe delivers the perfect balance of crunch and tenderness. Infused with the bold aromatics of garlic and ginger, and coated in a glossy sesame-soy sauce, every bite is a delicious blend of savory and slightly sweet flavors. A sprinkle of sesame seeds and scallions adds the finishing touch, making this dish as visually appealing as it is tasty. Perfect for busy weeknights, this vegetarian stir fry pairs beautifully with steamed rice or noodles for a wholesome meal the whole family will love.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups broccoli florets
- 2 medium carrots
- 1 large red bell pepper
- 1 cup snow peas
- 1 cup baby corn
- 3 cloves garlic
- 1 teaspoon ginger
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 1 teaspoon cornstarch
- 3 tablespoons water
- 1 teaspoon sesame seeds
- 2 stalks scallions
Instructions
Wash and prepare all the vegetables. Cut the broccoli into small florets, slice the carrots into thin diagonals, cut the red bell pepper into thin strips, and trim the ends of the snow peas. Drain and rinse the baby corn if using canned.
Finely mince the garlic and grate the ginger. Thinly slice the scallions on a diagonal and set aside for garnish.
In a small bowl, mix together the soy sauce, sesame oil, cornstarch, and water. Stir until the cornstarch is completely dissolved and set aside.
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 grated ginger. Stir-fry for about 30 seconds until fragrant.
Add the broccoli, carrots, and red bell pepper to the wok. Stir-fry for 3-4 minutes, stirring frequently.
Add the snow peas and baby corn to the wok and stir-fry for another 3 minutes, or until the vegetables are tender but still crisp.
Pour the prepared soy sauce mixture over the stir-fried vegetables and toss to coat evenly. Cook for an additional 1-2 minutes until the sauce thickens and becomes glossy.
Remove the wok from heat and transfer the stir fry to a serving dish.
Sprinkle sesame seeds and sliced scallions over the top as a garnish. Serve immediately with steamed rice or noodles.
Nutrition Facts
Calories |
610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 23.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1895 mg | 82% | |
| Total Carbohydrate | 48.0 g | 17% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 18.7 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1272 mg | 27% | |
*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.
