Description

A quick and colorful vegetable stir fry packed with fresh veggies and a savory sauce. Ready in under 30 minutes, it’s healthy, versatile, and perfect for busy weeknights.

Ingredients

2 cups broccoli florets
2 bell peppers, sliced
2 carrots, julienned
1 cup snow peas
1 cup mushrooms, sliced
1 onion, thinly sliced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1/4 cup soy sauce
2 tsp sesame oil
2 tbsp olive oil or vegetable oil
1 tbsp cornstarch
1 tbsp honey or maple syrup (optional)
1/2 tsp red pepper flakes (optional)
2 green onions, chopped (for garnish)
1 tbsp sesame seeds (for garnish)

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Instructions

In a small bowl, whisk together soy sauce, sesame oil, cornstarch, and honey (if using). Set aside.
Heat olive oil in a large skillet or wok over medium-high heat.
Add garlic and ginger, sauté until fragrant.
Add onions, carrots, and broccoli. Cook for 3–4 minutes.
Stir in bell peppers, mushrooms, and snow peas. Stir-fry for another 3–5 minutes until tender-crisp.
Pour in the prepared sauce and toss until vegetables are coated and the sauce thickens.
Garnish with green onions, sesame seeds, and red pepper flakes (if using) before serving.

Notes

Add tofu, chicken, shrimp, or beef for more protein.Switch up veggies with zucchini, bok choy, cabbage, or baby corn.Use tamari or coconut aminos instead of soy sauce for gluten-free.Add sriracha or chili paste for extra spice.Best served over rice, noodles, or quinoa.

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 7g
Sodium: 630mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 6g
Protein: 6g
Cholesterol: 0mg