Stir-Fried Vegetables
A quick and nutritious dish featuring a colorful mix of fresh veggies, stir-fried to retain their natural sweetness and crunchiness.
Ingredients
Main Ingredients
- 2 cups mixed vegetables (broccoli, bell peppers, snap peas, carrots, etc.) Use any combination of your favorite vegetables.
- 2 tablespoons olive oil or sesame oil You can also use avocado oil or peanut oil.
- 2 cloves garlic, minced
- 1 tablespoon soy sauce (or tamari for a gluten-free option) Can substitute with coconut aminos.
- 1 teaspoon ginger, grated (optional)
- Salt and pepper to taste
- Sesame seeds (for garnish, optional)
- Green onions, chopped (for garnish, optional)
Instructions
Preparation
- Wash and chop your vegetables into bite-sized pieces. This will help them cook evenly and quickly.
Cooking
- In a large skillet or wok, heat the oil over medium-high heat. Make sure the oil is hot before adding the vegetables.
- Once the oil is hot, add the minced garlic and grated ginger. Stir for about 30 seconds until fragrant, being careful not to burn the garlic.
- Add the chopped vegetables to the skillet. Stir-fry for about 5-7 minutes, or until they are tender yet still crisp.
- Pour in the soy sauce, then sprinkle with salt and pepper to taste. Stir everything together for an additional minute to combine flavors.
- Remove the skillet from heat, and if desired, garnish with sesame seeds and green onions before serving.
Notes
Make sure your pan is hot enough to give the vegetables a nice sear without steaming them. Aim for a vibrant color and slight crunch in your vegetables. Overcooking will lead to mushy veggies. Do not overcrowd the pan; you want the vegetables to cook evenly without steaming. Cook in batches if necessary. Serve the stir-fried vegetables warm as a side dish or over cooked rice or quinoa for a complete meal.
