Description

A quick and vibrant vegetable stir fry made with broccoli, peppers, mushrooms, snap peas, and carrots tossed in a savory garlic ginger sauce.

Ingredients

2 tablespoons extra-virgin olive oil

1 red bell pepper, sliced

1 yellow bell pepper, sliced

8 ounces cremini mushrooms, sliced

3 cups small broccoli florets

1 cup sugar snap peas

1 cup carrots, thinly sliced

3 green onions, thinly sliced

1 tablespoon sesame seeds for garnish

Stir Fry Sauce:

1/2 cup water

1/3 cup low-sodium soy sauce

1 tablespoon honey or brown sugar

1 tablespoon rice vinegar

2 teaspoons toasted sesame oil

2 garlic cloves, finely grated

2 teaspoons fresh ginger, grated

1 tablespoon cornstarch

1/2 teaspoon red pepper flakes (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Prepare the sauce by whisking together the water, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, cornstarch, and red pepper flakes until smooth.

2. Heat olive oil in a large skillet or wok over high heat.

3. Add bell peppers, mushrooms, broccoli, snap peas, and carrots. Stir frequently for 3 to 4 minutes until slightly tender.

4. Lower heat to medium and pour the prepared sauce into the pan.

5. Stir well to coat the vegetables and cook for 1 to 2 minutes until the sauce thickens.

6. Taste and adjust seasoning if needed.

7. Sprinkle green onions and sesame seeds before serving.

Notes

Cut vegetables into similar sizes so they cook evenly.

Cook over high heat for the best stir fry texture.

Add tofu or cooked chicken for extra protein if desired.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Healthy Comfort Food
Method: Stir Fry
Cuisine: Asian-Inspired