Description:
A quick, healthy, and colorful vegetable stir-fry that’s perfect for a wholesome meal. Packed with fresh veggies and tossed in a savory sauce, this dish is ideal for lunch or dinner and pairs well with rice or noodles.
Ingredients:
- Vegetables:
- 1 cup broccoli florets
- 1 medium carrot, sliced
- 1 cup bell peppers (mixed colors), sliced
- 1 cup snap peas
- 1/2 cup mushrooms, sliced
- Sauce:
- 3 tbsp soy sauce
- 2 tbsp oyster sauce (or hoisin for vegetarians)
- 1 tbsp sesame oil
- 1 tsp cornstarch (mixed with 2 tbsp water)
- 1 tsp ginger, minced
- 2 garlic cloves, minced
- Other:
- 2 tbsp vegetable oil
- 1 tsp sesame seeds (optional, for garnish)
Instructions:
- Prepare the Veggies:
Wash and chop all the vegetables into bite-sized pieces.
- Make the Sauce:
In a small bowl, mix soy sauce, oyster sauce, sesame oil, and the cornstarch slurry. Stir until well combined.
- Heat the Pan:
Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and ginger, sauté for 30 seconds until fragrant.
- Cook the Vegetables:
Add the carrots and broccoli first as they take longer to cook. Stir-fry for 2-3 minutes, then add bell peppers, snap peas, and mushrooms. Cook for another 3-4 minutes, keeping the vegetables slightly crisp.
- Add the Sauce:
Pour the prepared sauce over the vegetables. Stir well and cook for another 2 minutes until the sauce thickens and coats the veggies.
- Serve:
Transfer to a serving plate and garnish with sesame seeds if desired. Pair with steamed rice or noodles and enjoy!
Tips:
- Customize with your favorite veggies.
- Add tofu, paneer, or cashews for extra protein.
- Adjust soy sauce for a saltier flavor or add chili flakes for spice.