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Easy Vegetable Stir Fry

A quick, colorful, and healthy vegetable stir fry ready in just 20 minutes, packed with flavor and perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian, Vegetarian
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 2 cups broccoli florets
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 carrot thinly sliced
  • 1 cup sugar snap peas
  • 1 zucchini sliced
  • 1 onion sliced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger minced
Stir Fry Sauce
  • 0.25 cup low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp brown sugar
  • 0.5 cup vegetable broth
  • 1 tsp sesame oil
  • 1 tbsp cornstarch
For Cooking
  • 2 tbsp oil

Equipment

  • Wok or large skillet
  • Cutting board
  • Knife
  • Small mixing bowl

Method
 

  1. Prepare all vegetables by slicing them into even pieces.
  2. Whisk together soy sauce, rice vinegar, brown sugar, broth, sesame oil, and cornstarch in a small bowl.
  3. Heat a wok or large skillet over high heat. Add 1 tablespoon of oil.
  4. Add broccoli, carrots, and onions. Stir fry for 3–4 minutes.
  5. Add bell peppers, snap peas, zucchini, garlic, and ginger. Stir fry for 2–3 more minutes.
  6. Pour sauce into the pan and stir until vegetables are evenly coated and sauce thickens.
  7. Serve immediately over rice or noodles and garnish as desired.

Notes

Adjust sweetness, saltiness, and acidity of the sauce to taste. Add protein for a fuller meal.