Vegetable Stir Fry with Bell Peppers Recipe
Vegetable stir fry with bell peppers is basically dinner showing off in full color—bright, crisp, and more stylish than your last outfit.
Those peppers sizzle like they own the pan, while other vegetables politely tag along, pretending they’re equally important. Spoiler: they’re not.
It’s fast, fresh, and doesn’t require a cooking degree. Perfect for women who juggle careers, chaos, and still demand flavorful meals daily.
One wok, a glossy sauce, and rainbow vegetables turn an ordinary night into gourmet drama. Darling, tonight your peppers steal the culinary spotlight.
Vegetable Stir Fry with Bell Peppers Recipe
A vibrant stir fry featuring bell peppers and mixed vegetables tossed in a savory sauce—colorful, quick, and absolutely plant-powered.
Ingredients
- 2 tbsp sesame oil
- 3 cloves garlic minced
- 1 tbsp ginger grated
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 green bell pepper sliced
- 1 medium carrot julienned
- 1 cup broccoli florets
- 1 cup snap peas
- ½ cup mushrooms sliced
- ½ cup baby corn
- 3 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tbsp cornstarch mixed with 2 tbsp water
- 1 tsp chili flakes optional
- 1 tbsp sesame seeds
- 2 green onions chopped
Instructions
- Heat wok on medium-high. Add sesame oil, garlic, and ginger. Stir until fragrant—don’t burn unless you enjoy bitter perfume.
- Toss in bell peppers, carrot, broccoli, snap peas, mushrooms, and baby corn. Stir fry 6 minutes until vegetables stay crisp and bright.
- In a bowl, whisk soy sauce, rice vinegar, maple syrup, and cornstarch slurry. Pour into wok, stir until sauce thickens.
- Add chili flakes for spice. Stir 3 more minutes, coating vegetables evenly.
- Garnish with sesame seeds and green onions. Serve hot with rice or noodles.
Notes
Nutritional Values (per serving)
- Calories: 225
- Total Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 8g
Vitamins and Minerals (per serving)
- Vitamin A: 52%
- Vitamin C: 95%
- Iron: 14%
- Calcium: 12%
- Potassium: 15%
Notes and Tips
- Keep peppers cut evenly for picture-perfect results.
- Use tamari instead of soy sauce if gluten-free.
- Add tofu or cashews for protein power.
- Don’t overcook peppers—soft peppers are heartbreak.
- Pair with noodles or rice for a complete meal.
