Description
This Easy Veggie Stir-Fry is a quick and healthy meal packed with vibrant vegetables like broccoli, bell peppers, and mushrooms, all tossed in a flavorful garlic-ginger sauce. Ready in under 20 minutes, this dish is perfect for a light dinner or meal prep. Serve it over rice or noodles for a delicious, nutrient-rich meal that fits vegan and vegetarian diets!
Ingredients
Units
Scale
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Vegetables:
- 1 cup broccoli florets
- 1/2 cup baby corn (halved)
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1/2 cup carrots (julienned)
- 1/2 cup mushrooms (sliced)
- 2 tbsp vegetable oil
- 3 cloves garlic (minced)
- 1-inch ginger (grated)
Sauce:
- 3 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp cornstarch (mixed with 2 tbsp water)
- 1 tsp sesame oil
- 1/2 tsp black pepper
Instructions
- Prepare the Sauce – In a bowl, mix all sauce ingredients and set aside.
- Stir-Fry the Vegetables – Heat oil in a large pan or wok over medium-high heat. Sauté garlic and ginger until fragrant. Add broccoli, baby corn, bell peppers, carrots, and mushrooms. Stir-fry for 4-5 minutes until tender-crisp.
- Add the Sauce – Pour the sauce over the vegetables, tossing everything together until well coated. Let it simmer for 2 minutes until slightly thickened.
- Serve – Garnish with fresh cilantro and enjoy with steamed rice or noodles!
Notes
- For extra protein, add tofu, tempeh, or cooked chickpeas.
- Adjust the spice level by adding red pepper flakes or sriracha.
- Use low-sodium soy sauce for a healthier option.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
