Vegetable Stir Fry with Snow Peas Recipe
A lively stir fry featuring snow peas, bright vegetables, and a savory sauce—fast, wholesome, and unapologetically plant-powered.
Ingredients
- 2 tbsp sesame oil
- 3 cloves garlic minced
- 1 tbsp ginger grated
- 2 cups snow peas
- 1 red bell pepper sliced
- 1 medium carrot julienned
- 1 cup broccoli florets
- ½ cup mushrooms sliced
- ½ cup baby corn
- 3 tbsp 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 over medium-high. Add sesame oil, garlic, and ginger. Stir until fragrant—don’t let it burn unless bitterness excites you.
- Toss in snow peas, bell pepper, carrot, broccoli, mushrooms, and baby corn. Stir fry 5 minutes until vegetables brighten and stay crisp.
- In a small bowl, whisk soy sauce, rice vinegar, maple syrup, and cornstarch slurry. Pour over vegetables and stir until thickened.
- Add chili flakes for heat. Stir 3 minutes, letting sauce coat everything evenly.
- Garnish with sesame seeds and green onions. Serve hot with noodles or rice.
Notes
Nutritional Values (per serving)
- Calories: 200
- Total Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 7g
Vitamins and Minerals (per serving)
- Vitamin A: 51%
- Vitamin C: 89%
- Iron: 14%
- Calcium: 12%
- Potassium: 13%
Notes and Tips
- Snow peas cook fast—add them last for maximum crunch.
- Slice vegetables evenly for gorgeous presentation.
- Swap soy sauce with tamari for gluten-free.
- Add tofu or tempeh if you crave more protein.
- Serve with rice or noodles for a filling meal.