Stir Fried Vegetables
Elevate your weeknight dinner routine with this colorful and nutrient-packed Stir Fried Vegetables recipe! Bursting with vibrant broccoli florets, tender-crisp carrots, and sweet red bell peppers, this dish is stir-fried to perfection in a savory, aromatic sauce made with low-sodium soy sauce, rice vinegar, and a hint of sesame oil. With fresh ginger and garlic adding bold flavor and a quick 10-minute cook time, this recipe is the ultimate combination of healthy and convenient. Perfect as a standalone vegan meal or as a versatile side dish, serve it hot with steamed rice, quinoa, or noodles for a satisfying, wholesome experience. Garnish with sesame seeds for an extra touch of flavor and crunch!
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 medium Carrot, thinly sliced
- 1 large Red bell pepper, thinly sliced
- 1 cup Snow peas
- 1 small Yellow onion, thinly sliced
- 3 cloves Garlic, minced
- 2 teaspoons Ginger, grated
- 2 tablespoons Sesame oil
- 3 tablespoons Soy sauce (low sodium)
- 1 tablespoon Rice vinegar
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Prepare all vegetables by washing, peeling (if necessary), and slicing them as directed in the ingredients list. Set them aside in separate piles for easy access.
In a small bowl, combine the soy sauce, rice vinegar, cornstarch, and water. Whisk well until the cornstarch is fully dissolved. Set the sauce mixture aside.
Heat a large wok or skillet over medium-high heat. Add the sesame oil and let it warm up for about 30 seconds.
Add the minced garlic and grated ginger to the pan. Stir frequently and cook for about 30 seconds until fragrant, being careful not to burn them.
Add the broccoli florets and sliced carrots to the pan. Stir fry for 2-3 minutes, until the vegetables begin to soften but remain crisp.
Add the sliced bell pepper, snow peas, and onion. Continue to stir fry for another 2-3 minutes, until all the vegetables are crisp-tender.
Sprinkle in the salt and black pepper. Stir to combine.
Give the prepared sauce mixture a quick stir, then pour it into the pan with the vegetables. Toss everything together to coat the vegetables evenly.
Cook for an additional 1-2 minutes, stirring frequently, until the sauce slightly thickens and clings to the vegetables.
Remove the stir fry from heat and transfer it to a serving dish. Garnish with sesame seeds if desired.
Nutrition Facts
Calories |
509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2201 mg | 96% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 19.1 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1230 mg | 26% | |
*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.
