Spicy Vegetable Stir Fry Recipe
A fiery stir fry loaded with fresh vegetables, bold flavors, and a kick of chili heat—fast, flavorful, and 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 medium carrot julienned
- 1 cup broccoli florets
- 1 cup snap peas
- ½ cup mushrooms sliced
- ½ cup baby corn
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp chili paste or sriracha
- 1 tbsp maple syrup
- 1 tbsp cornstarch mixed with 2 tbsp water
- 1 tsp chili flakes
- 1 tbsp sesame seeds for garnish
- 2 green onions chopped
Instructions
- Heat wok over medium-high heat. Add sesame oil, garlic, and ginger. Stir until fragrant—don’t burn it, unless bitterness is your vibe.
- Toss in bell peppers, carrot, broccoli, snap peas, mushrooms, and baby corn. Stir fry 5 minutes, keeping vegetables crisp and vibrant.
- In a small bowl, whisk soy sauce, vinegar, chili paste, maple syrup, and cornstarch slurry. Pour over vegetables and stir quickly.
- Add chili flakes for extra fire. Stir until sauce coats everything and thickens.
- Garnish with sesame seeds and green onions. Serve immediately with rice or noodles.
Notes
Nutritional Values (per serving)
- Calories: 190
- Total Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 7g
Vitamins and Minerals (per serving)
- Vitamin A: 58%
- Vitamin C: 92%
- Iron: 14%
- Potassium: 13%
- Folate: 18%
Notes and Tips
- Slice vegetables evenly for quicker cooking.
- Add extra chili paste if your soul demands more fire.
- Use tamari for a gluten-free version.
- Throw in tofu or tempeh if you want added protein power.
- Serve with rice noodles for maximum spicy drama.