Gingered Yellow Pepper N Broccoli
Brighten up your dinner table with the vibrant and flavorful "Gingered Yellow Pepper N Broccoli," a quick and easy stir-fry that perfectly balances bold, zesty ginger with crisp, colorful vegetables. This wholesome recipe combines tender broccoli florets and sweet yellow bell peppers with aromatic garlic and a savory soy-sesame sauce, creating a dish that's both nutritious and delicious. Ready in just 25 minutes, it’s an ideal weeknight meal that pairs beautifully with steamed rice or noodles. The light sesame seed garnish adds a nutty crunch, making this stir-fry not only satisfying but visually stunning. Perfect for fans of healthy, plant-forward cooking, this gluten-free option is packed with vibrant flavors and ready to impress your family and friends.
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Recipe Information
Ingredients
- 3 cups Broccoli florets
- 2 medium Yellow bell peppers
- 1 tablespoon Fresh ginger
- 2 cloves Garlic
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 teaspoon Sesame seeds
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash the broccoli florets and yellow bell peppers thoroughly. Cut the broccoli into small bite-sized florets. Remove the seeds from the yellow bell peppers and slice them into thin strips.
Peel the ginger and garlic. Mince the garlic and finely grate the ginger.
In a small bowl, mix the soy sauce, sesame oil, cornstarch, and water to create a sauce. Stir until the cornstarch is fully dissolved and set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Once the oil is hot, add the minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant, being careful not to burn them.
Add the broccoli florets to the skillet and stir-fry for 3-4 minutes until they start to turn bright green and soften slightly.
Add the yellow bell pepper strips to the skillet and stir-fry for an additional 2-3 minutes, ensuring they're evenly coated in the ginger and garlic mixture.
Sprinkle the salt and black pepper over the vegetables and mix well.
Pour the prepared sauce into the skillet, stirring quickly to coat the vegetables evenly. Cook for 1-2 minutes until the sauce thickens and all the vegetables are tender but still crisp.
Remove from the heat and transfer the dish to a serving plate.
Garnish with sesame seeds before serving.
Serve warm as a side dish or over steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 23.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2422 mg | 105% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 16.2 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 816 mg | 17% | |
*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.
