Description
A vibrant and flavorful stir-fry loaded with fresh spring vegetables, offering a healthy and delicious meal option. This dish is easy to prepare and perfect for a light, nutritious dinner.
Ingredients
Units
Scale
- 1 cup snap peas, trimmed
- 1 cup baby carrots, sliced
- 1 cup broccoli florets
- 1 cup bell peppers, sliced
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger, grated
- 1 tablespoon sesame seeds (optional)
- 1 green onion, sliced (optional)
Instructions
- Heat olive oil in a large pan or wok over medium-high heat.
- Add garlic and ginger to the pan and sauté for 1-2 minutes until fragrant.
- Add all the vegetables (snap peas, carrots, broccoli, bell peppers) to the pan and stir-fry for 5-7 minutes, or until tender-crisp.
- Pour in the soy sauce and sesame oil, tossing to coat the vegetables evenly.
- Continue stir-frying for an additional 2 minutes, allowing the flavors to meld together.
- Sprinkle with sesame seeds and green onion, if desired, before serving.
- Serve hot with rice or noodles for a complete meal.
Notes
- For a vegan option, ensure the soy sauce is plant-based.
- Feel free to add other spring vegetables like asparagus or peas for variety.
- This stir-fry can be customized with your favorite seasonings or protein sources like tofu or chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg