Description
A quick and healthy veggie stir fry packed with fresh flavors and a delightful homemade sauce.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 carrot, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Instructions
- Start by prepping all your vegetables. Slice the bell pepper, thinly slice the carrot, and cut the broccoli into bite-sized florets.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the garlic and ginger, stirring quickly for about 30 seconds until fragrant.
- Next, toss in the prepared veggies—bell pepper, broccoli, snap peas, and carrot. Stir-fry them for about 5-7 minutes until they’re crisp-tender.
- While the vegetables are cooking, make the sauce. In a small bowl, combine soy sauce, sesame oil, honey (or maple syrup), and rice vinegar. Stir well until fully blended.
- Pour the sauce over the cooked vegetables and toss everything together to coat. Allow it to cook for another 2-3 minutes to caramelize slightly and deepen the flavors.
- Taste and season with salt and pepper as needed. If you like extra crunch, sprinkle sesame seeds on top just before serving.
Notes
Fresh vegetables make a noticeable difference in flavor; feel free to customize with your favorites!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: veggie stir fry, quick meals, healthy dinner, vegetarian recipes, Asian cuisine