Vegetable Stir Fry with Broccoli Recipe
A colorful stir fry featuring broccoli as the lead, with crisp vegetables and a savory sauce—healthy, fast, and plant-based perfection.
Ingredients
- 2 tbsp sesame oil
- 3 cloves garlic minced
- 1 tbsp ginger grated
- 2 cups broccoli florets
- 1 red bell pepper sliced
- 1 medium carrot julienned
- 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 it unless bitterness is your hobby.
- Toss in broccoli, bell pepper, carrot, snap peas, mushrooms, and baby corn. Stir fry for 6 minutes until vegetables stay bright and crisp.
- In a bowl, whisk soy sauce, rice vinegar, maple syrup, and cornstarch slurry. Pour into wok, stir until sauce thickens.
- Add chili flakes if you want drama. Stir another 3 minutes, coating broccoli and vegetables evenly.
- Garnish with sesame seeds and green onions. Serve hot with noodles or rice.
Notes
Nutritional Values (per serving)
- Calories: 210
- Total Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 29g
- Fiber: 7g
- Protein: 8g
Vitamins and Minerals (per serving)
- Vitamin A: 49%
- Vitamin C: 94%
- Iron: 15%
- Calcium: 13%
- Potassium: 14%
Notes and Tips
- Don’t overcook broccoli—soggy florets are culinary heartbreak.
- Keep vegetables cut evenly for quicker cooking.
- Swap soy sauce with tamari for gluten-free.
- Add tofu for extra protein boost.
- Serve with brown rice or quinoa for balance.