Vegetable Stir-Fry
A quick and healthy meal featuring a colorful mix of sautéed vegetables in a savory sauce, perfect for busy weeknights.
Ingredients
Vegetables
- 2 cups mixed vegetables (e.g., bell peppers, broccoli, carrots, snap peas) Use whatever vegetables are in season or on hand.
Oils & Sauces
- 2 tablespoons vegetable oil Can substitute with any cooking oil.
- ¼ cup soy sauce Use tamari for a gluten-free version.
- 1 tablespoon sesame oil Optional for added flavor.
- 1 tablespoon cornstarch Optional for thickening the sauce.
Aromatics
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced Optional for extra flavor.
Seasonings
- to taste Salt
- to taste Pepper
To Serve
- Cooked rice or noodles For serving alongside the stir-fry.
Instructions
Preparation
- Start by washing and chopping your vegetables into bite-sized pieces.
Cooking
- In a large pan or wok, heat the vegetable oil over medium-high heat until it’s hot but not smoking.
- Add the minced garlic and ginger to the pan. Sauté for about 30 seconds until fragrant, being careful not to let them burn.
- Add your mixed vegetables to the pan. Stir-fry for 5-7 minutes, or until they’re vibrant and slightly tender but still crisp.
- Pour in the soy sauce and sesame oil, stirring to coat the vegetables evenly. If using cornstarch, mix it with a little water and stir it in to thicken the sauce. Cook for another 2-3 minutes.
- Taste and adjust the seasoning with salt and pepper as needed. Serve the stir-fry over cooked rice or noodles.
Notes
Make sure your pan is hot before adding the ingredients. Don’t overcrowd the pan; cook in batches if necessary. Use fresh vegetables for the best flavor and nutrients.
