Stir-Fried Vegetables
Brighten up your dinner table with this vibrant and wholesome Stir-Fried Vegetables recipe, a quick and easy dish that's as nutritious as it is delicious. Packed with crisp broccoli, sweet red bell peppers, crunchy carrots, tender snow peas, and earthy mushrooms, this colorful medley is brought to life with the bold flavors of garlic, ginger, and a silky soy-sesame sauce. Ready in just 25 minutes, this stir-fry is an excellent choice for a healthy side dish or a light, plant-based main course when paired with steamed rice. Perfectly balanced between crisp-tender veggies and savory umami flavors, it’s an ideal addition to your weeknight dinner routine. Plus, the simple cooking technique ensures maximum flavor and nutritional retention—making every bite delightful and guilt-free!
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Recipe Information
Ingredients
- 200 grams Broccoli florets
- 1 medium Red bell pepper
- 1 medium Carrot
- 100 grams Snow peas
- 100 grams Button mushrooms
- 2 large Garlic cloves
- 1 inch Ginger
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 teaspoon Cornstarch
- 50 milliliters Water
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash all vegetables thoroughly. Cut the broccoli into small florets, slice the red bell pepper into thin strips, and julienne the carrot.
Trim the ends of the snow peas. Slice the button mushrooms and set aside.
Mince the garlic cloves and finely chop the ginger.
In a small bowl, combine soy sauce, sesame oil, cornstarch, and water. Stir until the cornstarch is completely dissolved, forming a smooth sauce.
Heat a large wok or a deep frying pan over medium-high heat. Add the vegetable oil and allow it to heat up.
Add minced garlic and chopped ginger to the oil. Stir fry for about 30 seconds until fragrant.
Add the broccoli florets, red bell pepper, carrot slices, snow peas, and mushrooms to the wok. Stir fry the vegetables continuously for 5-7 minutes, or until they are crisp-tender.
Pour the prepared sauce over the vegetables and continue to stir fry for another 1-2 minutes until the sauce thickens and coats the vegetables evenly.
Season with salt and black pepper to taste. Mix well to combine.
Remove from heat and serve immediately as a side dish or with steamed rice as a light main dish.
Nutrition Facts
Calories |
582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 24.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1840 mg | 80% | |
| Total Carbohydrate | 38.1 g | 14% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 13.8 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 988 mg | 21% | |
*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.
