Simple Veggie Stir Fry

$For a tasty veggie stir fry, you need the following vegetables: - 1 cup broccoli florets - 1 red bell pepper, sliced - 1 cup snap peas - 1 carrot, julienned - 1 cup baby corn, halved These veggies bring color and crunch to your dish. You can mix and match based on what you like or have on hand. The sauces and oils add great flavor. Use these: - 3 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon olive oil Soy sauce gives a salty kick. Sesame oil adds a nutty taste. Olive oil helps cook the veggies evenly. Seasoning is key for a great stir fry. Grab these: - 3 cloves garlic, minced - 1 tablespoon ginger, grated - Salt and pepper to taste - 1 tablespoon sesame seeds (optional) Garlic and ginger add warmth and depth. Salt and pepper enhance the flavors. Sesame seeds add a nice crunch on top. For the full recipe, check the section above. First, wash all your vegetables. Make sure they are clean. Next, chop them to your liking. I like to slice the red bell pepper and julienne the carrot. Cut the broccoli into small florets. Halve the baby corn and leave the snap peas whole. Prepare 3 cloves of garlic by mincing them. Grate 1 tablespoon of ginger. This prep takes about 10 minutes. Now, heat 1 tablespoon of olive oil in a large skillet or wok. Use medium-high heat for the best results. Add the minced garlic and grated ginger. Sauté them for about 30 seconds until they smell great. Toss in your chopped veggies: broccoli, red bell pepper, snap peas, carrot, and baby corn. Stir-fry these for 5 to 7 minutes. You want them tender but still crisp. Next, pour in 3 tablespoons of soy sauce and 1 tablespoon of sesame oil. Mix well to coat all the veggies. Cook for another 2 to 3 minutes. This helps the sauce thicken a bit and blend the flavors. Finally, season with salt and pepper to taste. If you like, sprinkle sesame seeds on top before serving. Enjoy your quick and healthy meal! For the complete recipe, check out the Full Recipe. To get that perfect stir-fry texture, start with a hot pan. Heat your skillet or wok until it feels hot. Use olive oil to help cook the veggies fast. This method gives them a nice crispness. Cut your vegetables into similar sizes for even cooking. Thin slices cook faster and stay crunchy. Keep the veggies moving in the pan. Stir them constantly to avoid burning. Each vegetable has a different cooking time. Broccoli and carrots take longer to cook. They need about 5-7 minutes in the pan. Snap peas and bell peppers cook faster, only needing 3-4 minutes. Add the harder veggies first, then the softer ones. This way, everything cooks just right. Timing is key to keeping the veggies fresh and bright. One common mistake is overcrowding the pan. If you add too many veggies at once, they steam instead of fry. Cook in batches if necessary. Another mistake is not seasoning at the right time. Add soy sauce at the end for the best flavor. Lastly, don’t forget to prep all your ingredients first. This makes the cooking process smooth and fun. For more details, check out the Full Recipe. {{image_2}} Adding protein to your veggie stir fry makes it more filling. Tofu is soft and soaks up flavors well. You can use firm or extra-firm tofu. First, press the tofu to remove excess water. Then, cut it into cubes. Tempeh is another great option. It has a nutty taste and a firm texture. Slice it thinly and sauté it with your veggies. Both options give you a boost of protein and add a great taste to your dish. You can swap in other veggies based on your taste or what you have. Here are some great choices: - Zucchini - Cauliflower - Green beans - Mushrooms - Spinach Mix and match to keep it fun and fresh. The key is to use colorful veggies. They not only look good but also add different flavors and nutrients. Changing the sauce can change everything. You can try teriyaki sauce for a sweet kick. Hoisin sauce adds a rich taste. For spice lovers, chili garlic sauce is a must-try. You can also make your own sauce. Mix soy sauce, honey, and a splash of rice vinegar. This mix adds a nice balance of sweet and tangy. No matter what you choose, experiment to find your favorite flavor. Check the Full Recipe for more ideas on how to build your perfect stir fry! To store your veggie stir fry, let it cool first. Place it in an airtight container. This keeps the flavors fresh. Store it in the fridge for up to three days. When you want to eat it, check for any off smells or changes in color. If you want to freeze your stir fry, use a freezer-safe container. Make sure to leave some space at the top. This allows for expansion as it freezes. Label the container with the date. You can freeze it for up to three months. When you're ready to eat, let it thaw in the fridge overnight. To reheat, you can use a microwave or a skillet. If using a microwave, place the stir fry in a safe bowl. Heat it for about 2-3 minutes. Stir halfway to ensure even heating. If using a skillet, heat it on medium heat for about 5 minutes. Add a splash of water or oil to keep it moist. Enjoy your quick meal again! For the full recipe, check out the Vivid Veggie Stir Fry above. To make a simple veggie stir fry, start by washing and chopping your veggies. Use broccoli, bell pepper, snap peas, and baby corn for color and crunch. Heat olive oil in a skillet over medium-high heat. Add garlic and ginger, cooking for 30 seconds. Toss in your veggies and stir-fry for about 5-7 minutes. When they feel tender but still crisp, add soy sauce and sesame oil. Cook for another 2-3 minutes. Add salt and pepper to taste. You can find the full recipe above. The best vegetables for stir fry are those that cook quickly. I recommend broccoli, bell peppers, carrots, and snap peas. You can also try mushrooms, zucchini, or bok choy. Mixing colors and textures makes your dish more fun and tasty. Remember to cut them into similar sizes for even cooking. Yes, you can make your veggie stir fry ahead of time. Cook it and let it cool down. Then, store it in an airtight container in the fridge. It will stay fresh for up to three days. To reheat, just warm it in a skillet or microwave. This makes it a great meal prep option! You now know how to make a tasty and healthy veggie stir fry. We covered the key ingredients, like fresh vegetables and sauces, for perfect flavor. You learned step-by-step instructions to prepare and cook your dish. Tips helped us avoid common mistakes and achieve the best texture. You can also explore variations, like adding proteins or using different vegetables. Try this simple recipe at home to impress your friends. Enjoy creating your own delicious stir fry!$

Discover the vibrant flavors of this easy Vivid Veggie Stir Fry that's perfect for a quick weeknight dinner! Packed with colorful vegetables like broccoli, bell peppers, and snap peas, this dish is not only healthy but also incredibly delicious. Follow our simple steps to whip up a meal in just 15 minutes. Click through to explore this recipe and bring a burst of color to your dinner table tonight!

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Ingredients

1 cup broccoli florets

1 red bell pepper, sliced

1 cup snap peas

1 carrot, julienned

1 cup baby corn, halved

3 cloves garlic, minced

1 tablespoon ginger, grated

3 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon olive oil

1 tablespoon sesame seeds (optional)

Salt and pepper to taste

Instructions

Begin by preparing all the vegetables: wash, chop, and slice them to your desired size.

Heat olive oil in a large skillet or wok over medium-high heat.

Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.

Toss in the broccoli, red bell pepper, snap peas, carrot, and baby corn. Stir-fry for 5-7 minutes, or until the veggies are tender-crisp.

Pour in the soy sauce and sesame oil, mixing well to coat the vegetables.

Cook for an additional 2-3 minutes, allowing the sauce to slightly thicken and the flavors to meld together.

Season with salt and pepper to taste.

If using, sprinkle sesame seeds on top before serving.

Prep Time: 10 min | Total Time: 15 min | Servings: 4