Sesame Vegetable Stir Fry Recipe
A colorful stir fry with crisp vegetables, savory sauce, and toasted sesame seeds—easy, plant-based, and ready in under forty minutes.
Ingredients
- 2 tbsp sesame oil
- 3 cloves garlic minced
- 1 tbsp ginger grated
- 1 red bell pepper sliced
- 1 yellow 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
- 2 tbsp toasted sesame seeds
- 1 tsp chili flakes optional
- 2 green onions chopped
Instructions
- Heat wok on medium-high. Add sesame oil, garlic, and ginger. Stir until fragrant—don’t burn it unless bitterness is your hobby.
- Toss in bell peppers, carrot, broccoli, snap peas, mushrooms, and baby corn. Stir fry for 5 minutes until vegetables brighten.
- In a bowl, whisk soy sauce, rice vinegar, maple syrup, and cornstarch slurry. Pour into wok, stir until sauce thickens.
- Sprinkle toasted sesame seeds and optional chili flakes. Stir fry 3 more minutes, coating everything evenly.
- Garnish with green onions. Serve hot with noodles or rice.
Notes
Nutritional Values (per serving)
- Calories: 230
- Total Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 8g
Vitamins and Minerals (per serving)
- Vitamin A: 48%
- Vitamin C: 85%
- Iron: 14%
- Calcium: 13%
- Potassium: 12%
Notes and Tips
- Toast sesame seeds beforehand for maximum nutty flavor.
- Cut vegetables evenly for fast and pretty results.
- Swap soy sauce with tamari for gluten-free.
- Add tofu for extra protein power.
- Serve with brown rice for a hearty, balanced meal.