Peacock Vegetables
Brighten up your dinner table with "Peacock Vegetables," a stunning stir-fry bursting with vibrant colors and bold flavors. This quick and healthy recipe features a medley of crispy broccoli florets, sweet bell peppers, shredded purple cabbage, tender snow peas, and more, all stir-fried to perfection in a savory-sweet sauce made with soy sauce, honey, and a splash of sesame oil. Infused with garlic and fresh ginger, this dish is finished with a sprinkle of toasted sesame seeds and chopped cilantro for an extra layer of flavor and texture. With just 15 minutes of prep and 10 minutes of cook time, this nutritious and visually striking dish is perfect for busy weeknights or as a show-stopping side. Serve it on its own or pair it with steamed rice or noodles for a complete, satisfying meal. Keywords: vibrant vegetable stir-fry, healthy dinner recipe, colorful veggies, quick and easy stir-fry, vegetarian weeknight meals.
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 medium Red bell pepper, sliced
- 1 medium Yellow bell pepper, sliced
- 1 cup Purple cabbage, shredded
- 1 large Carrot, julienned
- 1 cup Snow peas, ends trimmed
- 1 small Red onion, thinly sliced
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 teaspoon Fresh ginger, minced
- 2 tablespoons Soy sauce
- 1 tablespoon Honey
- 1 teaspoon Rice vinegar
- 1 teaspoon Sesame oil
- 1 tablespoon Sesame seeds, toasted
- 2 tablespoons Fresh cilantro, chopped
Instructions
Prepare all vegetables by washing, cutting, and measuring as outlined in the ingredients list.
In a small bowl, whisk together the soy sauce, honey, rice vinegar, and sesame oil to create your stir-fry sauce. Set aside.
Heat a large skillet or wok over medium-high heat. Add the olive oil.
Once the oil is hot, add the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant.
Add the broccoli florets, red bell pepper, yellow bell pepper, and carrots to the skillet. Stir-fry for 3–4 minutes.
Add the purple cabbage, snow peas, and red onion to the vegetables in the skillet. Continue to stir-fry for 2–3 minutes until the vegetables are tender but still crisp.
Drizzle the prepared stir-fry sauce over the vegetables, tossing them gently to coat evenly. Cook for an additional 1–2 minutes to heat through.
Remove the skillet from heat and sprinkle the stir-fry with toasted sesame seeds and fresh cilantro.
Serve hot as a standalone dish or pair with steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1301 mg | 57% | |
| Total Carbohydrate | 88.7 g | 32% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 51.7 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 365 mg | 28% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1925 mg | 41% | |
*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.
