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Veggie Stir Fry

A colorful medley of fresh vegetables sautéed to perfection, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Course: Main Course
Cuisine: Asian
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons vegetable oil
  • 1 cup bell peppers sliced
  • 1 cup broccoli florets
  • 1 cup carrots julienned
  • 1 cup snap peas
  • 3 cloves garlic minced
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon ginger grated
  • Sesame seeds for garnish optional

Equipment

  • Wok or large skillet
  • Cutting board
  • Sharp knife
  • Spatula or wooden spoon
  • Measuring cups and spoons

Method
 

  1. Start by washing and chopping all your vegetables.
  2. In a wok or skillet, heat the vegetable oil over medium-high heat.
  3. Add minced garlic and grated ginger, sauté for about 30 seconds until fragrant.
  4. Toss in the carrots and broccoli first and stir-fry for about 2-3 minutes.
  5. Add the bell peppers and snap peas, cooking for another 3-4 minutes.
  6. Pour in the soy sauce and sesame oil, and stir-fry for an additional 2-3 minutes.
  7. Remove from heat, transfer to a serving dish, and sprinkle with sesame seeds.

Notes

This stir fry is versatile; feel free to add any other vegetables you enjoy.