Quick and Easy Stir Fry Vegetables
Transform your weeknight dinners with this vibrant and healthy **Quick and Easy Stir Fry Vegetables** recipe, a perfect combination of colorful produce, bold flavors, and rapid preparation. Featuring tender-crisp broccoli, sweet red bell pepper, crunchy carrots, snow peas, and baby corn, this dish is elevated by aromatic garlic and fresh ginger, while a savory soy sauce glaze brings everything together. Ready in just 25 minutes, this stir fry is a versatile, vegan-friendly option that pairs beautifully with steamed rice or noodles. A sprinkle of sesame seeds adds a final touch of texture and visual appeal, making it a crowd-pleaser for busy nights or relaxed gatherings alike. Ideal for anyone searching for **healthy vegetable recipes** or quick **Asian-inspired meals**, this dish is as beautiful as it is delicious.
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 medium Red bell pepper
- 1 large Carrot
- 1 cup Snow peas
- 1 cup Baby corn
- 3 cloves Garlic
- 1 tablespoon Fresh ginger
- 2 tablespoons Vegetable oil
- 3 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Sesame seeds
Instructions
Wash all vegetables thoroughly. Cut the broccoli into bite-sized florets. Core and slice the red bell pepper into thin strips. Peel the carrot and cut it into thin diagonal slices.
Mince the garlic cloves and grate the fresh ginger.
In a small bowl, mix the cornstarch and water together to make a slurry. 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, red bell pepper, carrot, snow peas, and baby corn to the pan. Stir fry for 5-7 minutes or until the vegetables are tender-crisp.
Pour in the soy sauce and sesame oil, stirring well to combine.
Add the cornstarch slurry to the pan, stirring constantly for about 1-2 minutes, until the sauce thickens slightly and coats the vegetables.
Season with salt and black pepper to taste.
Garnish the stir fry with sesame seeds before serving.
Serve the stir fry hot, either on its own or over cooked rice or noodles.
Nutrition Facts
Calories |
601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 24.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3022 mg | 131% | |
| Total Carbohydrate | 39.0 g | 14% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 13.3 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 916 mg | 19% | |
*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.
