Stir Fry Vegetables
Elevate your weeknight meals with this vibrant and nutritious Stir Fry Vegetables recipe! Packed with crisp broccoli florets, tender carrots, sweet bell peppers, and earthy mushrooms, this dish showcases a colorful medley of fresh produce cooked to perfection in a sizzling hot wok. Infused with bold flavors from garlic, ginger, and a savory soy sauce-based glaze, this quick-cooking stir fry delivers irresistible texture and taste in just 25 minutes. Customize the dish with optional oyster sauce and a sprinkling of sesame seeds for an extra layer of flavor. Perfect as a standalone side or served over rice or noodles for a wholesome, plant-forward entrée, this recipe is your go-to solution for a fast, healthy, and delicious meal.
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 2 medium Carrots
- 1 medium Bell pepper (any color)
- 1 cup Sugar snap peas
- 1 cup Mushrooms
- 2 tablespoons Vegetable oil (or sesame oil)
- 3 cloves Garlic
- 1 tablespoon Ginger
- 3 tablespoons Soy sauce
- 1 tablespoon Oyster sauce (optional)
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Wash and prepare all vegetables. Cut broccoli into bite-sized florets, thinly slice carrots into diagonal rounds, slice the bell pepper into strips, and clean mushrooms before slicing them thinly.
Mince the garlic cloves and grate the ginger finely.
In a small bowl, whisk together soy sauce, oyster sauce (if using), cornstarch, and water. Set the sauce mixture aside.
Heat a large wok or skillet over medium-high heat. Add the vegetable oil or sesame oil and let it heat for about 30 seconds.
Add the minced garlic and grated ginger to the hot oil. Stir for 30 seconds to release their aroma, being careful not to burn them.
Add the hardest vegetables first. Start with the broccoli and carrots. Stir fry for 2-3 minutes, stirring frequently.
Add the bell pepper, sugar snap peas, and mushrooms. Continue to stir fry for another 3-4 minutes, until the vegetables are vibrant in color and tender-crisp.
Pour the prepared sauce over the vegetables. Stir well to coat everything evenly, and cook for an additional 1-2 minutes, allowing the sauce to thicken slightly.
Remove the stir fry from heat and transfer it to a serving dish.
Sprinkle with sesame seeds if desired, and serve hot as a side dish or over rice or noodles for a complete meal.
Nutrition Facts
Calories |
691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2683 mg | 117% | |
| Total Carbohydrate | 69.1 g | 25% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 25.5 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1647 mg | 35% | |
*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.
