Hot and Spicy Vegetables
Ignite your taste buds with this vibrant and flavorful recipe for Hot and Spicy Vegetables, a quick and healthy stir-fry bursting with color and spice! Featuring a medley of fresh veggies like broccoli, carrots, zucchini, and red bell peppers, this dish is cooked to crisp-tender perfection and coated in a bold sauce made with soy sauce, sriracha, and a touch of honey for balanced heat and sweetness. Infused with the warmth of garlic and ginger, it’s a meal that comes together in just 30 minutes, making it perfect for busy weeknights. Garnished with green onions and sesame seeds, this versatile dish can be served as a standalone delight or paired with steamed rice, quinoa, or noodles for a satisfying vegan or gluten-free option. Whether you love spice or simply crave a nourishing burst of flavor, this Hot and Spicy Vegetables recipe will leave you coming back for more!
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 cup Carrots, thinly sliced
- 1 whole Red bell pepper, julienned
- 1 medium Zucchini, sliced into half-moons
- 1 cup Mushrooms, sliced
- 1 cup Green beans, trimmed
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 2 tablespoons Cooking oil (e.g., vegetable or sesame)
- 3 tablespoons Soy sauce
- 1.5 tablespoons Sriracha or any hot chili sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Honey (or maple syrup for vegan)
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 0.5 teaspoon Chili flakes (optional, for extra heat)
- 2 stalks Green onions, sliced for garnish
- 1 teaspoon Sesame seeds (optional)
Instructions
Prepare all the vegetables by washing, trimming, and slicing them as described in the ingredients list.
In a small bowl, whisk together soy sauce, sriracha, rice vinegar, honey, cornstarch, and water. Set aside for later use.
Heat the cooking oil in a large skillet or wok over medium-high heat.
Add the minced garlic and ginger to the hot oil, stirring constantly for about 30 seconds until fragrant.
Add the broccoli, carrots, and green beans to the skillet. Stir-fry for 3-4 minutes to soften slightly.
Add the red bell pepper, zucchini, and mushrooms to the skillet. Continue stirring for an additional 4-5 minutes until all vegetables are tender but still crisp.
Lower the heat to medium and stir in the prepared sauce. Toss to coat the vegetables evenly.
Cook for another 2-3 minutes until the sauce thickens and clings to the vegetables.
If desired, sprinkle chili flakes for extra heat and stir to combine.
Remove from heat and garnish with green onions and sesame seeds, if using.
Serve hot as a standalone dish or alongside steamed rice, quinoa, or noodles.
Nutrition Facts
Calories |
172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 592 mg | 26% | |
| Total Carbohydrate | 22.2 g | 8% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 12.8 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 78 mg | 6% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 675 mg | 14% | |
*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.
