Vegetarian Stir-Fried Vegetables with Meat
Discover the perfect combination of vibrant, colorful veggies and a savory sauce with this Vegetarian Stir-Fried Vegetables recipe! Packed with nutrient-rich broccoli, carrots, red bell peppers, snow peas, and mushrooms, this dish is stir-fried to crisp-tender perfection with aromatic garlic and ginger. A simple yet flavorful homemade soy and sesame sauce ties everything together, creating an irresistible medley of textures and tastes. Ready in just 25 minutes, this quick and easy recipe is perfect for busy weeknights. Serve it over steamed rice or noodles for a wholesome meal, and finish with green onions and sesame seeds for added flair. If you're seeking a healthy vegetable stir-fry without missing bold flavors, this dish is sure to delight your taste buds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 cup Carrots, thinly sliced
- 1 piece Red bell pepper, sliced into strips
- 1 cup Snow peas
- 1 cup Mushrooms, sliced
- 3 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 3 tablespoons Soy sauce
- 2 tablespoons Sesame oil
- 1 tablespoon Vegetable oil
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Green onions, chopped
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Wash and prepare all vegetables: cut broccoli into bite-sized florets, slice carrots thinly on a bias, slice the red bell pepper into thin strips, trim snow peas, and slice mushrooms.
In a small bowl, mix the soy sauce, sesame oil, cornstarch, and water to create the stir-fry sauce. Stir until the cornstarch is dissolved, then set aside.
Heat a wok or large skillet over medium-high heat. Add the vegetable oil and let it heat up for about 30 seconds.
Add the minced garlic and grated ginger to the hot wok. Stir-fry for 30 seconds until fragrant, being careful not to burn them.
Add the broccoli, carrots, and red bell pepper. Stir-fry for 2 minutes, keeping the vegetables moving constantly to ensure even cooking.
Toss in the snow peas and mushrooms. Continue stir-frying for an additional 3-4 minutes until all vegetables are tender but still crisp.
Pour the prepared stir-fry sauce over the vegetables. Stir quickly to evenly coat all the ingredients. Cook for another 1-2 minutes, allowing the sauce to thicken slightly.
Remove the wok from heat and garnish with chopped green onions and sesame seeds, if desired.
Serve the stir-fried vegetables immediately over steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 20.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1940 mg | 84% | |
| Total Carbohydrate | 56.8 g | 21% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 24.0 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 277 mg | 21% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1821 mg | 39% | |
*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.
