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–+ servings

Spring Veggie Stir Fry

A colorful and nutritious stir fry featuring fresh spring vegetables, perfect for a quick and healthy meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Asian
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 1 cup broccoli florets
  • 1 cup sliced bell peppers any color
  • 1 cup sliced carrots
  • 1 cup snap peas
  • 1 cup zucchini sliced
  • 2 cloves garlic minced
  • 1 inch ginger grated
Sauce
  • 3 tablespoons soy sauce low sodium preferred
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon cornstarch optional, for thickening
Garnish
  • 2 tablespoons sesame seeds toasted
  • 2 scallions sliced for garnish

Method
 

Prepare the Vegetables
  1. Wash and chop all the vegetables into bite-sized pieces.
Make the Sauce
  1. In a small bowl, mix together soy sauce, sesame oil, rice vinegar, and cornstarch (if using).
Stir Fry
  1. Heat the wok over medium-high heat and add a splash of oil.
  2. Add garlic and ginger, sauté for 30 seconds until fragrant.
  3. Add the broccoli, bell peppers, carrots, snap peas, and zucchini. Stir fry for about 5-7 minutes until vegetables are tender-crisp.
  4. Pour the sauce over the vegetables and stir well to coat. Cook for an additional 2 minutes until the sauce thickens.
Serve
  1. Remove from heat and garnish with sesame seeds and sliced scallions. Serve immediately.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 400mgPotassium: 400mgFiber: 4gSugar: 3gVitamin A: 5000IUVitamin C: 60mgCalcium: 80mgIron: 2mg

Notes

Feel free to add any other seasonal vegetables you enjoy. Serve with rice or noodles for a complete meal.

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