Description
A colorful and nutritious vegan vegetable stir-fry featuring seasonal produce and a savory sauce that tantalizes your taste buds.
Ingredients
Scale
- 2 cups Broccoli Florets
- 1 cup Bell Peppers (mixed red, yellow, green)
- 1 cup Carrots (sliced or shredded)
- 2 cloves Garlic (minced)
- 1 tablespoon Ginger (minced)
- 3 tablespoons Soy Sauce or Tamari
- 2 tablespoons Vegetable or Sesame Oil
Instructions
- Prepare your ingredients: Chop all vegetables into bite-sized pieces. Mince the garlic and ginger finely.
- Heat your wok or skillet over medium-high heat, then add oil and let it get hot.
- Sauté the minced garlic and ginger quickly until fragrant, about 30 seconds.
- Add the broccoli, bell peppers, and carrots. Stir-fry for 3–5 minutes until tender-crisp.
- Lower the heat slightly, stir in the soy sauce, and toss the vegetables to coat for another minute.
- Serve hot over rice or noodles, garnished with sesame seeds or chopped green onions.
Notes
Chop vegetables in advance and store in an airtight container to save time. Avoid crowding the pan to maintain the stir-fry texture.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg