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Vegetable Stir Fry

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A quick and healthy vegetable stir fry made with a medley of fresh vegetables tossed in a savory sauce. Perfect as a side dish or a light main meal.

Ingredients

Scale
  • 2 tablespoons vegetable oil
  • 1 cup broccoli florets
  • 1 cup sliced bell peppers (red, yellow, or green)
  • 1 cup sliced carrots
  • 1 cup snow peas
  • 1/2 cup sliced mushrooms
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons soy sauce (low sodium preferred)
  • 1 tablespoon oyster sauce (optional)
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
  • Salt and pepper to taste
  • Sesame seeds for garnish (optional)

Instructions

  1. Heat vegetable oil in a large skillet or wok over medium-high heat.
  2. Add garlic and ginger; sauté for about 30 seconds until fragrant.
  3. Add broccoli, carrots, and bell peppers. Stir fry for 3-4 minutes until slightly tender.
  4. Add snow peas and mushrooms. Continue stir frying for another 2-3 minutes.
  5. Pour in the soy sauce, oyster sauce (if using), and sesame oil. Toss to coat the vegetables evenly.
  6. If a thicker sauce is desired, stir in the cornstarch slurry and cook for 1-2 minutes until sauce thickens.
  7. Season with salt and pepper to taste.
  8. Remove from heat, garnish with sesame seeds if desired, and serve hot.

Notes

  • Use any combination of vegetables you have on hand.
  • For a vegan version, skip the oyster sauce or use a plant-based alternative.
  • Best served immediately while vegetables are crisp-tender.
  • Can be served over rice or noodles for a heartier meal.

Nutrition

Keywords: vegetable stir fry, quick stir fry, vegan stir fry, healthy stir fry, Asian vegetables

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