Vegetarian Stir Fry
Bright, colorful, and packed with flavor, this Vegetarian Stir Fry is the ultimate quick and healthy weeknight recipe! Featuring a vibrant medley of fresh vegetables like broccoli, carrots, snap peas, and red bell pepper, this dish is sautéed to crisp-tender perfection in a savory homemade soy and sesame sauce. Enhanced with the aromatic duo of garlic and ginger, every bite bursts with bold flavors and a satisfying crunch. The recipe comes together in just 25 minutes and is a versatile delight, perfect for serving over steamed rice or noodles. Topped with toasted sesame seeds, this stir fry proves that wholesome eating can be deliciously simple. Whether you're vegan, vegetarian, or just looking for a light yet fulfilling meal, this quick vegetarian stir fry is sure to become a favorite in your recipe rotation.
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 2 medium Carrots
- 1 medium Red bell pepper
- 1 cup Snap peas
- 1 cup Mushrooms
- 1 small Onion
- 3 cloves Garlic cloves
- 1 teaspoon Ginger
- 3 tablespoons Soy sauce
- 2 tablespoons Sesame oil
- 2 tablespoons Vegetable oil
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 tablespoon Sesame seeds
- 4 servings Cooked rice or noodles
Instructions
Wash all the vegetables thoroughly.
Cut the broccoli into small florets, peel and slice the carrots into thin rounds, slice the red bell pepper into strips, trim the ends of the snap peas, and slice the mushrooms and onion thinly.
Mince the garlic cloves and grate the ginger.
In a small bowl, whisk together the soy sauce, sesame oil, cornstarch, and water to make the stir fry sauce. Set aside.
Heat a large skillet or wok over medium-high heat. Add the vegetable oil and let it heat up.
Add the onions to the skillet and sauté for 1-2 minutes until slightly translucent.
Toss in the minced garlic and grated ginger and cook for 30 seconds, stirring constantly to avoid burning.
Add the broccoli, carrots, and snap peas to the skillet and stir fry for 3-4 minutes, stirring frequently.
Add the bell pepper and mushrooms and continue stir frying for another 2-3 minutes or until the vegetables are crisp-tender.
Pour the prepared stir fry sauce over the vegetables and stir well to coat. Let it cook for 1-2 minutes until the sauce thickens slightly.
Remove the skillet from the heat and sprinkle toasted sesame seeds over the top.
Serve the stir fry hot over cooked rice or noodles.
Nutrition Facts
Calories |
1456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.9 g | 87% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 33.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2126 mg | 92% | |
| Total Carbohydrate | 180.1 g | 65% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 28.0 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1958 mg | 42% | |
*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.
