Stir-Fried Wok Vegetables
Bright, colorful, and packed with irresistible Asian-inspired flavors, this Stir-Fried Wok Vegetables recipe is a quick, healthy, and utterly delicious dish that’s perfect for busy weeknights. Featuring a vibrant medley of broccoli, red bell pepper, carrots, sugar snap peas, and shiitake mushrooms, all coated in a savory blend of soy sauce, rice vinegar, and sesame oil, this stir-fry delivers crunch and bold taste in every bite. The aromatic duo of garlic and ginger adds the perfect touch of warmth, while green onions and sesame seeds provide a fresh, nutty finish. Ready in just 25 minutes, this easy recipe offers a nutrient-rich side dish or transforms into a light, satisfying meal when served over steamed rice or noodles. If you're craving a quick stir-fry loaded with healthy vegetables, this wok-tossed masterpiece is sure to hit the spot!
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 1 cup sugar snap peas
- 1 cup shiitake mushrooms, sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Instructions
Prepare all the vegetables by washing them thoroughly. Cut the broccoli into florets, slice the red bell pepper, julienne the carrot, and slice the shiitake mushrooms. Set them aside.
In a small bowl, mix together the soy sauce, rice vinegar, and sesame oil. Set the sauce aside for later use.
Heat a wok over high heat until it is very hot. Add the vegetable oil, swirling to coat the sides of the wok.
Add the garlic and ginger and stir-fry for about 30 seconds until fragrant.
Add the broccoli, red bell pepper, carrot, sugar snap peas, and shiitake mushrooms to the wok.
Stir-fry the vegetables continuously for about 5-6 minutes, until they are tender-crisp. If the vegetables look like they might burn, splash a little water into the wok.
Pour the soy sauce mixture over the vegetables and continue to stir-fry for another 2-3 minutes, ensuring all the vegetables are well coated and the sauce is evenly distributed.
Remove the wok from the heat. Sprinkle sliced green onions and sesame seeds over the vegetables before serving.
Serve the stir-fried vegetables hot as a side dish or over steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 24.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1988 mg | 86% | |
| Total Carbohydrate | 67.8 g | 25% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 23.5 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 223 mg | 17% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1435 mg | 31% | |
*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.
