Description
A vibrant stir fry packed with fresh vegetables and a savory sauce.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup snap peas, trimmed
- 1 medium carrot, sliced thinly
- 1 zucchini, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 tablespoon sesame oil
- 2 green onions, sliced
- 1 tablespoon sesame seeds (optional)
Instructions
- Start by heating 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Once the oil is hot, add the minced garlic and grated ginger. Sauté these aromatic ingredients for about 30 seconds, or until they become fragrant.
- Add the broccoli florets, sliced red and yellow bell peppers, trimmed snap peas, thinly sliced carrot, and zucchini into the skillet. Toss the vegetables together quickly using a spatula to ensure they cook evenly. Stir fry for about 4-5 minutes until the vegetables are tender but still crisp.
- Pour in the soy sauce and oyster sauce, stirring gently but thoroughly to coat all the vegetables. Let the mixture cook for an additional minute.
- Add the cornstarch slurry you’ve mixed with water. Stir it into the vegetable mixture and allow it to cook for another 1-2 minutes.
- After the sauce has thickened, remove the stir fry from the heat. Drizzle 1 tablespoon of sesame oil over the top, giving it an even deeper flavor. Top with sliced green onions and sprinkle sesame seeds for an added crunch.
Notes
Stir frying preserves the fresh taste and nutrients of the vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Calories: 210 kcal
- Sodium: 900 mg
- Protein: 5 g