Vegetable Stir Fry
A quick, colorful stir fry packed with crisp-tender broccoli, bell peppers, snap peas, zucchini, and a glossy soy-ginger sauce. Ready in 20 minutes, it’s perfect over rice or noodles as a light main or vibrant side.
Ingredients
- 2 tbsp vegetable oil (or peanut oil)
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup snap peas
- 1 carrot, julienned
- 1 zucchini, sliced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1/4 cup low-sodium soy sauce (or tamari)
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp maple syrup (or honey)
- 1 tsp cornstarch (optional, for thickening)
- 1 tbsp water (for cornstarch slurry, optional)
- red pepper flakes or hot sauce, to taste (optional)
- fresh cilantro or basil, chopped, for garnish (optional)
- 1 can baby corn, drained (optional)
- 8 oz sliced mushrooms (optional)
Instructions
- In a small bowl, whisk soy sauce, sesame oil, rice vinegar, maple syrup, and (if using) cornstarch mixed with the water to make a slurry; set aside.
- Heat a wok or large skillet over medium-high heat. Add vegetable oil and swirl to coat.
- Add broccoli, red and yellow bell peppers, and zucchini. Stir fry 3–4 minutes until beginning to soften and pick up color.
- Stir in snap peas and carrot (plus baby corn and mushrooms if using). Cook 2–3 minutes more until crisp-tender.
- Push vegetables to the sides; add garlic and ginger to the center and cook 30 seconds until fragrant.
- Whisk the sauce again and pour it into the pan. Toss to coat; cook 1–2 minutes until the sauce thickens and glazes the vegetables. Add red pepper flakes or hot sauce to taste.
- Remove from heat. Garnish with chopped cilantro or basil and serve hot over rice or noodles if desired.
Nutrition
Serving: 1peopleCalories: 160kcalCarbohydrates: 14gProtein: 4gFat: 10gSaturated Fat: 1gSodium: 450mgFiber: 4gSugar: 6g
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