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

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)

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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.