Quick Stir-Fry Veggies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 3–4 as a side, 2 as a main

Ingredients:

2 tablespoons neutral oil

2 cups broccoli florets

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 cup snap peas or snow peas

1 medium carrot, cut into matchsticks

1 small red onion, sliced (or 3 green onions)

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

3 tablespoons soy sauce

1 tablespoon rice vinegar or lime juice

1 tablespoon honey or maple syrup

1 teaspoon sesame oil

3 tablespoons water

1 teaspoon cornstarch (optional)

1–2 teaspoons chili garlic sauce or red pepper flakes (optional)

1 tablespoon toasted sesame seeds

2 green onions, sliced

Cooked rice or noodles, to serve (optional)

Instructions:

Prep all vegetables into bite-size pieces. Whisk soy sauce, vinegar, honey, sesame oil, water, and cornstarch in a small bowl.

Heat oil in a large wok or skillet over medium-high heat until shimmering.

Add garlic and ginger; stir-fry for 20–30 seconds until fragrant.

Add broccoli, carrot, and onion; stir-fry 2–3 minutes, then add bell peppers and snap peas. Cook until tender-crisp.

Pour in the sauce and add chili for heat if desired; toss 1–2 minutes until slightly thickened and coating the vegetables.

Remove from heat, garnish with sesame seeds and green onions, and serve over rice or noodles.

Nutrition (Calories)Calories depend on portion size and exact ingredients used, but this dish is generally light, vegetable-forward, and best for quick weeknight dinners or healthy meal prep bowls.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 2

Course: Main Course

Cuisine: American

Notes

Pro Tip:
Keep all vegetables and sauce ready before you start cooking; stir-frying moves quickly and is easiest when everything is prepped and within reach.