Description
A quick and flavorful Vegetable Stir Fry recipe that is perfect for a healthy and delicious meal. Packed with colorful veggies and a savory sauce, this vegan dish is easy to make and great for busy weeknights.
Ingredients
Units
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Vegetable Stir Fry:
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 carrot, thinly sliced
- 1 zucchini, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 cup low-sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 teaspoon sesame oil
- Sesame seeds and green onions for garnish
Instructions
- Heat oil: Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger, cook for 30 seconds.
- Stir-fry vegetables: Add all vegetables, stir-fry for 5–7 minutes until tender.
- Prepare sauce: Mix soy sauce, hoisin sauce, and cornstarch slurry. Pour over vegetables, cook for 2 minutes until thickened.
- Finish: Drizzle with sesame oil, garnish with sesame seeds and green onions. Serve hot over rice or noodles.
Notes
- You can use a variety of seasonal vegetables like mushrooms, baby corn, or bok choy.
- For added protein, include tofu, shrimp, or chicken.
- Use tamari or coconut aminos for a gluten-free alternative.
Nutrition
- Serving Size: 1¼ cups
- Calories: 160
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
