Stir-Fry Vegetables
Elevate your weeknight dinners with this vibrant and flavorful **Stir-Fry Vegetables** recipe, packed with fresh, colorful produce and a savory homemade sauce. Featuring nutrient-rich broccoli florets, crisp carrots, sweet red bell peppers, tender snow peas, and earthy mushrooms, all sautéed to perfection, this dish is a celebration of texture and taste. Enhanced with aromatic garlic, grated ginger, and a perfectly balanced soy-sesame sauce, this quick stir-fry comes together in just 25 minutes—ideal for busy schedules. The velvety sauce, thickened with cornstarch, clings beautifully to the vegetables, making every bite irresistibly delicious. Serve it over rice or noodles for a wholesome, customizable meal that's perfect for vegetarians or anyone seeking a healthy dinner idea. Ready in 10 minutes of cooking time, this easy stir-fry is your go-to recipe for fresh, fast, and flavorful eating!
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Recipe Information
Ingredients
- 1.5 cups Broccoli florets
- 1 Carrot, sliced into thin rounds
- 1 Red bell pepper, sliced
- 1 cup Snow peas
- 1 cup Baby corn
- 1 cup Button mushrooms, sliced
- 3 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 3 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 2 tablespoons Olive oil
- 1 tablespoon Cornstarch
- 3 tablespoons Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 Green onions, chopped
Instructions
Prepare all the vegetables by washing and chopping them as required.
In a small bowl, mix the soy sauce, sesame oil, cornstarch, and water. Stir well to combine and set aside.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the minced garlic and grated ginger to the pan and sauté for about 30 seconds until fragrant.
Add the broccoli, carrots, red bell pepper, snow peas, baby corn, and mushrooms to the pan.
Stir-fry the vegetables for about 5-6 minutes, tossing frequently, until they are crisp-tender.
Pour the soy sauce mixture over the stir-fried vegetables, stirring well to coat all the ingredients.
Continue to cook for 2-3 minutes until the sauce has thickened slightly.
Add salt and black pepper to taste.
Remove the stir-fry from heat and stir in the chopped green onions.
Serve the stir-fry hot, over rice or noodles if desired.
Nutrition Facts
Calories |
175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.8 g | 14% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 709 mg | 31% | |
| Total Carbohydrate | 16.6 g | 6% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 6.5 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 449 mg | 10% | |
*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.
