Classic Vegetable Stir Fry Recipe
A vibrant stir fry featuring crunchy vegetables, savory sauce, and plant-based charm—perfect for a weeknight dinner without the guilt.
Ingredients
- 2 tbsp sesame oil
- 3 cloves garlic minced
- 1 tbsp ginger finely grated
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 medium carrot thinly sliced
- ½ cup baby corn
- ½ cup mushrooms sliced
- 3 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp cornstarch mixed with 2 tbsp water
- 1 tsp chili flakes optional
- 1 tbsp sesame seeds for garnish
Instructions
- Heat wok on medium-high heat, add sesame oil, garlic, and ginger; stir until fragrant.
- Toss in bell peppers, broccoli, snap peas, carrot, baby corn, and mushrooms; stir continuously for 5 minutes.
- Mix soy sauce, rice vinegar, and cornstarch slurry in a bowl. Pour into vegetables, stirring until sauce thickens slightly.
- Cook another 4 minutes until veggies remain crisp but tender.
- Sprinkle sesame seeds and optional chili flakes. Serve immediately with rice or noodles.
Notes
Nutritional Values (per serving)
- Calories: 180
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 7g
Vitamins and Minerals (per serving)
- Vitamin A: 60%
- Vitamin C: 90%
- Iron: 15%
- Folate: 20%
- Potassium: 12%
Notes and Tips
- Keep veggies cut uniformly for even cooking.
- Use high heat to maintain crunch.
- Swap soy sauce with tamari for gluten-free.
- Add tofu for extra protein.
- Pair with jasmine rice or whole wheat noodles for a complete meal.