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- 1 cup broccoli florets - 1 cup bell peppers (mixed colors), sliced - 1 cup sugar snap peas - 1 medium carrot, julienned - 1 cup mushrooms, sliced - 2 cloves garlic, minced - 1-inch piece ginger, grated - 2 tablespoons soy sauce (low sodium) - 1 tablespoon sesame oil - 1 tablespoon cornstarch mixed with 2 tablespoons water - 1 teaspoon sesame seeds (for garnish) - Cooked rice or quinoa (for serving) In this recipe, we use fresh, colorful vegetables. Broccoli adds crunch. Bell peppers bring sweetness. Sugar snap peas add a lovely snap. Carrots give a vibrant touch. Mushrooms offer depth in flavor. Each of these veggies makes your dish more fun and tasty! For flavor, garlic and ginger are key. They bring warmth and zest that you will love. Low-sodium soy sauce adds saltiness without being too strong. This mix of flavors makes each bite exciting. We finish it with sesame oil. This oil adds a nutty taste. A little cornstarch mixed with water helps thicken the sauce. It makes everything stick together nicely. Finally, we sprinkle sesame seeds on top for a nice crunch. Serve this stir-fry over rice or quinoa for a complete meal. {{ingredient_image_1}} Start by chopping your vegetables. You need to make them bite-sized. For the broccoli, cut it into small florets. Slice the bell peppers into thin strips. Julienning the carrot is easy; just cut it into long, thin pieces. Next, you will mince the garlic and grate the ginger. For this, peel the garlic cloves and chop them finely. Use a grater for the ginger, which adds a nice kick to your dish. Now, it’s time to cook! Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. When the oil is hot, add the minced garlic and grated ginger. Sauté them for about 1 minute. You want to smell that amazing aroma! Toss in the broccoli and carrot next. Stir-fry these for about 3-4 minutes. They should become slightly tender. After that, add the sliced bell peppers, sugar snap peas, and mushrooms. Stir-fry everything for another 3-5 minutes. Look for bright colors and a crisp-tender texture in your veggies. Pour in 2 tablespoons of low-sodium soy sauce. Stir well to mix everything together. To thicken the sauce, slowly add your cornstarch mixture while stirring. It should take about 1-2 minutes to get that nice, thick sauce. Remove the skillet from heat and sprinkle 1 teaspoon of sesame seeds on top. Now your veggie-packed stir fry is ready! Serve it hot over cooked rice or quinoa for a complete meal. To make a great stir-fry, cook on high heat. High heat cooks the veggies fast. This keeps them crisp and bright. Timing is key. Start with veggies that need longer cooking, like carrots and broccoli. After a few minutes, add the quicker-cooking ones, like bell peppers and snap peas. This way, everything stays crunchy and colorful. Want to add some spice? Try red pepper flakes or chili paste. Both give a nice kick. If you want less salt, use low-sodium soy sauce. You can also mix soy sauce with a bit of vinegar for a tangy twist. This adds depth to your dish without too much salt. Serve your stir-fry on colorful plates. This makes the dish pop and look fun. For garnishing, sprinkle sesame seeds on top. A drizzle of sesame oil adds shine and flavor. These small touches make your meal look as good as it tastes. Pro Tips Prep Ahead: Chop and prepare all vegetables in advance to make the cooking process smoother and quicker. High Heat: Stir-frying works best at high heat to achieve that perfect crisp-tender texture, so don’t hesitate to raise the temperature. Color Variety: Use a mix of colorful vegetables not only for visual appeal but also to maximize nutritional benefits. Adjust to Taste: Tweak the soy sauce and sesame oil amounts to suit your flavor preference; add more for a bolder taste. {{image_2}} You can add protein to your veggie packed stir fry. Tofu is a great choice for a vegetarian option. It soaks up the flavors well. Press it to get rid of excess water. Then, cut it into cubes. Sauté the tofu until golden brown before adding veggies. If you prefer meat, chicken, beef, or shrimp works too. Cut them into small pieces for quick cooking. Add them to the pan after the garlic and ginger. This way, the meat cooks through while keeping your veggies crisp. Feel free to swap vegetables based on what you have. Seasonal veggies are always fresh and tasty. Think of zucchini, asparagus, or even spinach. You can mix and match to keep it fun! Frozen vegetables are an easy option too. They last longer and save time. Just toss them in straight from the bag. They cook quickly and still taste great. If you need a gluten-free stir fry, use tamari instead of soy sauce. Tamari has a similar flavor but is safe for gluten-free diets. For thickening, use arrowroot powder or potato starch instead of cornstarch. Mix it with water first. Then, add it to your stir fry to create a nice sauce. To keep your veggie packed stir fry fresh, store leftovers right away. Use airtight containers to seal in flavor and moisture. Glass or BPA-free plastic containers work best. Make sure to cool the stir fry before sealing it. This helps prevent condensation, which can make your veggies soggy. If you want to save some for later, freezing is a great option. First, let the stir fry cool completely. Then, portion it into freezer-safe bags or containers. Squeeze out as much air as possible to avoid freezer burn. When you're ready to eat it, thaw the stir fry in the fridge overnight. To reheat, use a skillet over medium heat, stirring until hot. In the fridge, your veggie packed stir fry lasts about 3 to 5 days. Always check for spoilage before eating. Look for changes in color or smell. If it looks mushy or smells off, it's best to toss it. Proper storage helps you enjoy this dish longer! To make your stir fry healthier, you can use low-calorie ingredients. Try using more veggies like zucchini or spinach. You can also swap soy sauce for a low-sodium version. This helps cut down on salt. Use less oil by trying a non-stick pan or wok. You can also steam some veggies instead of frying them. You can serve your veggie packed stir fry with rice, quinoa, or noodles. Each option adds a nice base to your dish. For a complete meal, add a protein like tofu, chicken, or shrimp. A fresh salad on the side can also balance your plate. Yes, you can prep ingredients in advance! Chop your vegetables the night before. Keep them in the fridge in an airtight container. You can also marinate proteins ahead of time for extra flavor. Just remember to keep everything fresh until you cook! This blog post covered a delicious veggie stir-fry packed with color and flavor. We explored key ingredients, essential cooking tips, and creative variations to keep it fresh. Remember to cook on high heat to keep veggies crisp and flavorful. Feel free to swap ingredients based on your taste or what you have on hand. Store leftovers properly or freeze them for later. Embrace this simple dish as a healthy, tasty option. Enjoy your cooking adventure, and keep experimenting to make it your own!

Veggie Packed Stir Fry

A colorful and nutritious stir fry packed with fresh vegetables and flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 150 kcal

Ingredients
  

  • 1 cup broccoli florets
  • 1 cup bell peppers (mixed colors), sliced
  • 1 cup sugar snap peas
  • 1 medium carrot, julienned
  • 1 cup mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 inch piece ginger, grated
  • 2 tablespoons soy sauce (low sodium)
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 1 teaspoon sesame seeds (for garnish)
  • 1 serving cooked rice or quinoa (for serving)

Instructions
 

  • In a large skillet or wok, heat the sesame oil over medium-high heat.
  • Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
  • Toss in the broccoli and carrot, and stir-fry for about 3-4 minutes until slightly tender.
  • Add the sliced bell peppers, sugar snap peas, and mushrooms. Continue to stir-fry for another 3-5 minutes, or until all vegetables are colorful and crisp-tender.
  • Pour the soy sauce over the vegetables and stir well to combine.
  • Slowly add the cornstarch-water mixture to the pan while continuously stirring to thicken the sauce slightly, about 1-2 minutes.
  • Remove from heat and sprinkle with sesame seeds.
  • Serve hot over cooked rice or quinoa.

Notes

Serve in a large bowl, garnished with additional sesame seeds and a drizzle of sesame oil. Use colorful plates to enhance the vibrant colors of the stir-fry.
Keyword quick meal, stir fry, vegan, vegetables