Description
A fast, colorful vegetable stir-fry packed with crisp broccoli, sweet bell peppers, snap peas, and carrots tossed in a savory garlic soy sauce. Ready in just 20 minutes, this vibrant dish is perfect for busy weeknights and makes a healthy, plant-based meal the whole family will love.
Ingredients
Scale
- 2 cups broccoli florets
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 1 cup snap peas, trimmed
- 2 medium carrots, thinly sliced
- 1 medium zucchini, sliced into half moons
- 3 garlic cloves, minced
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 tablespoons vegetable oil
- 1 teaspoon sesame seeds (optional)
Instructions
- Preheat a large skillet or wok over medium high heat for 1 minute.
- In a small bowl, mix cornstarch with 2 tablespoons water until smooth, then stir in soy sauce and sesame oil.
- Add vegetable oil to the hot pan and swirl to coat.
- Add broccoli, carrots, and snap peas. Stir-fry for 3 to 4 minutes. Add bell peppers and zucchini and cook for 2 more minutes.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Pour the sauce mixture into the pan and stir constantly for 2 to 3 minutes until thickened and evenly coating the vegetables.
- Sprinkle with sesame seeds if desired and serve immediately.
Notes
- Slice vegetables evenly for consistent cooking.
- Use high heat to keep vegetables crisp and vibrant.
- Do not overcrowd the pan to avoid steaming.
- Serve immediately for best texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 160 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: quick veggie stir-fry, vegetable stir fry, easy vegan dinner, healthy vegetable recipe, weeknight meal