Description

A veggie stir fry is a quick and healthy meal packed with vibrant vegetables and bursting with flavor. This dish is customizable and easy to prepare, making it perfect for a healthy dinner or a colorful side dish. The stir-fried veggies combined with a savory sauce make for a satisfying and nutritious meal that can be served over rice, noodles, or enjoyed on its own.

Ingredients

1 tablespoon vegetable oil (or any cooking oil)
1 cup broccoli florets
1 red bell pepper, sliced
1 carrot, thinly sliced
1 small zucchini, sliced
1 cup snap peas or green beans
2 cloves garlic, minced
2 tablespoons soy sauce (or tamari for gluten-free option)
1 tablespoon oyster sauce (or hoisin sauce for vegetarian)
1 teaspoon sesame oil
1 tablespoon rice vinegar or lime juice
1 teaspoon ginger, freshly grated (optional)
1/4 teaspoon red pepper flakes (optional, for spice)
Cooked rice or noodles (for serving)
Green onions, chopped (for garnish)
Sesame seeds (optional, for garnish)

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Instructions

Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the garlic and ginger (if using) to the pan and sauté for 1 minute until fragrant.
Add the broccoli, bell pepper, carrot, zucchini, and snap peas to the pan. Stir-fry the vegetables for 4-5 minutes, or until they are tender-crisp and slightly charred. Stir frequently to avoid burning.
In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, rice vinegar (or lime juice), and red pepper flakes.
Pour the sauce over the stir-fried vegetables and stir to combine. Cook for an additional 2 minutes until everything is well-coated and heated through.
Remove from heat and serve over cooked rice or noodles.
Garnish with chopped green onions and sesame seeds if desired.

Notes

Leftover veggie stir fry can be stored in an airtight container in the fridge for up to 2 days.
Reheat in a pan over medium heat, adding a splash of water or soy sauce to help rehydrate the vegetables. You can also microwave individual portions for 1-2 minutes.
Feel free to swap the veggies based on what you have available. Mushrooms, bok choy, spinach, baby corn, or eggplant all work well in stir fries.
If you prefer a thicker sauce, add a teaspoon of cornstarch mixed with a little water to the stir fry while it’s cooking.
If you’re using frozen vegetables, be sure to thaw and drain them before cooking to avoid excess moisture.

Prep Time: 10 minutes
Cook Time: 7-10 minutes
Category: Dinner
Method: Stir-fry
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 8g
Sodium: 800mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 7g
Protein: 6g
Cholesterol: 0mg