Vegetable Stir-Fry: Nutritious, Quick and Easy Healthy Meal

---

---

Proof that vegetables can be a hearty filling dish

:⏱ Prep Time: 15 minutes | 👨‍🍳 Cook Time: 10 minutes | 🍽 Serves: 4

For the Vegetables:

• 2 tablespoons vegetable oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 cups broccoli florets
• 1 cup snap peas
• 1 large carrot, julienned
• 8 oz mushrooms, sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced

For the Stir-Fry Sauce:

• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce (or vegetarian oyster sauce)
• 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• 2 tablespoons water

For Garnish:

• Sesame seeds
• Sliced green onions
• Serve with rice or noodles

Instructions:

1. Prepare sauce: Whisk together all sauce ingredients in a small bowl. Set aside.
2. Heat wok: Heat vegetable oil in a large wok or skillet over high heat until smoking.
3. Cook aromatics: Add garlic and ginger, stir-fry for 30 seconds until fragrant.
4. Add hard vegetables first: Add carrots and broccoli. Stir-fry for 2-3 minutes.
5. Add remaining vegetables: Add bell peppers, snap peas, and mushrooms. Continue stir-frying for 3-4 minutes until vegetables are tender-crisp.
6. Add sauce: Pour sauce over vegetables and toss quickly until everything is coated and sauce thickens (about 1 minute).
7. Serve: Transfer to serving bowl. Garnish with sesame seeds and green onions. Serve immediately with rice or noodles.

Chef’s Tips:

• High heat is essential for that authentic stir-fry flavor
• Cut all vegetables to similar sizes for even cooking
• Don’t overcrowd the pan—cook in batches if needed
• Keep vegetables moving constantly for even cooking

Why It’s a Favorite:

This vibrant dish proves that vegetarian food is anything but boring! It’s quick, healthy, customizable, and bursting with colors and flavors.

Nutritional Highlights: Loaded with vitamins and fiber, low-calorie, antioxidant-rich, vegan-friendly