Green Vege Stir Fry
Get ready to savor the vibrant, nutrient-packed flavors of this quick and easy Green Veggie Stir Fry! Featuring a medley of fresh green vegetables like broccoli, sugar snap peas, zucchini, and green bell peppers, this recipe is a celebration of crisp textures and bold aromas. Infused with the warming notes of garlic and ginger and tossed in a savory homemade stir-fry sauce made with soy sauce and oyster sauce, this dish achieves the perfect balance of flavor in just 25 minutes. A drizzle of sesame oil and a sprinkle of sesame seeds add the finishing touch, making it irresistible. Serve this veggie-packed stir fry with steamed rice or noodles for a wholesome, plant-forward meal that’s as healthy as it is tasty. Perfect for busy weeknights, this stir fry is gluten-free adaptable and brimming with antioxidants, making it the go-to recipe for anyone looking for a quick, nourishing dinner idea.
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 cup Sugar snap peas
- 1 medium Zucchini
- 1 medium Green bell pepper
- 3 cloves Garlic
- 1 inch Ginger
- 1 tablespoon Sesame oil
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 teaspoon Cornstarch
- 1 tablespoon Water
- 2 tablespoons Vegetable oil
- 1 teaspoon Sesame seeds
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash all vegetables thoroughly.
Cut the broccoli into bite-sized florets, slice the zucchini into thin half-moons, and julienne the green bell pepper.
Mince the garlic and grate the ginger.
In a small bowl, mix the soy sauce, oyster sauce, cornstarch, and water to create a stir-fry sauce. Set aside.
Heat a wok or large skillet over medium-high heat and add 2 tablespoons of vegetable oil.
Once the oil is hot, add the minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant.
Add the broccoli florets and sugar snap peas. Stir-fry for 2-3 minutes.
Add the zucchini and green bell pepper. Stir-fry for an additional 3 minutes, or until all the vegetables are tender-crisp.
Drizzle the sesame oil over the vegetables, and season with salt and black pepper to taste.
Pour the prepared stir-fry sauce into the wok and toss the vegetables to coat evenly. Cook for another 1-2 minutes until the sauce thickens slightly.
Transfer the stir-fry to a serving plate, sprinkle sesame seeds on top, and serve hot with rice or noodles.
Nutrition Facts
Calories |
166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 817 mg | 36% | |
| Total Carbohydrate | 13.7 g | 5% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 4.2 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 250 mg | 5% | |
*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.
