Veggie Stir Fry
Bursting with color and flavor, this easy Veggie Stir Fry is a vibrant dish that combines crisp-tender vegetables with a savory soy-based sauce, perfect for a quick weeknight dinner or a nutritious meal prep option. Featuring fresh broccoli, bell peppers, carrots, snow peas, baby corn, and mushrooms, this stir-fry is packed with wholesome goodness and accented with aromatic garlic and ginger for an irresistible depth of flavor. Tossed in sesame oil and soy sauce and served over fluffy white or brown rice, each bite is a symphony of textures and tastes, finished with a sprinkle of sesame seeds for an elegant touch. Ready in just 30 minutes, this versatile recipe is great for vegetarians and can be easily customized with your favorite veggies! Perfect as a light, healthy entrée or side dish, this Veggie Stir Fry is a must-try for fans of fresh, flavorful Asian-inspired cooking.
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 medium Bell pepper, sliced
- 2 medium Carrots, thinly sliced
- 1 cup Snow peas
- 1 cup Baby corn
- 1 cup Mushrooms, sliced
- 2 cloves Garlic, minced
- 3 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil
- 1 teaspoon Ginger, finely grated
- 3 pieces Scallions, chopped
- 2 cups Cooked white or brown rice
- 1 tablespoon Sesame seeds
- 0.5 teaspoon Black pepper
Instructions
Prepare all the vegetables by washing and cutting them as instructed. This will ensure a smooth cooking process.
In a small bowl, combine soy sauce, sesame oil, and black pepper. Set aside to use as the stir-fry sauce.
Heat a large wok or skillet over medium-high heat and add the vegetable oil.
Once the oil is hot, add the garlic and ginger. Stir-fry for about 30 seconds until aromatic.
Add the broccoli florets, sliced bell pepper, thinly sliced carrots, snow peas, baby corn, and sliced mushrooms to the wok.
Stir-fry the vegetables for 5-7 minutes, or until they are tender-crisp, stirring constantly to prevent them from burning.
Pour the prepared soy sauce mixture over the vegetables and toss everything to coat evenly. Continue to cook for another 1-2 minutes.
Add the chopped scallions and give it one last toss.
Serve the stir-fried vegetables over a bed of cooked rice.
Garnish with sesame seeds before serving. Enjoy your vibrant veggie stir fry!
Nutrition Facts
Calories |
1154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.1 g | 62% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 24.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1885 mg | 82% | |
| Total Carbohydrate | 158.0 g | 57% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 19.2 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 301 mg | 23% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1679 mg | 36% | |
*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.
