Stir-Fried Vegetables: Quick, Colorful, and Packed with Flavor
This colorful medley of stir-fried vegetables is tossed in a simple garlic-soy sauce and ready in under 20 minutes. Packed with crunch and nutrients, it’s the perfect side or meatless main for busy weeknights. Easily customizable, meal-prep friendly, and naturally gluten-free and vegan.
Ingredients
- 2 cups Broccoli florets
- 1 Red bell pepper, sliced
- 1 Yellow bell pepper, sliced
- 1 cup Snap peas
- 1 Medium carrot, thinly sliced
- 2 cloves Garlic, minced
- 1 tbsp Soy sauce (or tamari for gluten-free)
- 1 tsp Sesame oil
- 1 tbsp Neutral oil (canola, avocado)
- ½ tsp Cornstarch mixed with 1 tbsp water (optional for thickening)
Optional Add-ins:
- Mushrooms, zucchini, bok choy, baby corn, tofu, edamame, or shredded cabbage
Sauce Spotlight: Simple Garlic Soy Stir-Fry Sauce
- 1 tbsp Soy sauce
- 1 tsp Sesame oil
- ½ tsp Sugar or maple syrup
Instructions
- Prep Everything First:Stir-frying is fast—so prep all veggies and measure out sauces before heating the pan. Uniform cuts are key to even cooking.
- Heat Oil and Cook Aromatics:In a large skillet or wok, heat neutral oil over medium-high heat. Add garlic and stir-fry for 30 seconds, just until fragrant.
- Add Firm Vegetables First:Add broccoli and carrots. Stir-fry for 2–3 minutes until they begin to soften but still hold their color and crunch.
- Add Quick-Cooking Veggies:Toss in bell peppers and snap peas. Stir-fry for another 2–3 minutes, keeping the vegetables moving to avoid burning.
- Pour in Sauce:Add your garlic soy mixture and toss to coat. Cook another 1–2 minutes until veggies are tender-crisp and glossy. Add slurry if using.
Notes
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