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.