Main Course

Colorful Vegetable Stir Fry

Name: Colorful Vegetable Stir Fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 300 g broccoli cut into florets; 2 pcs carrot peeled and thinly sliced; 1 pcs bell pepper sliced; 150 g snow peas; 1 pcs yellow onion sliced; 3 clove garlic minced; 1 tbsp fresh ginger grated; 4 tbsp soy sauce; 2 tbsp rice vinegar; 1 tbsp sesame oil; 1 tbsp cornstarch; 0.5 cup vegetable broth; 1 tsp agave nectar (optional); 2 tbsp vegetable oil; 1 tsp sesame seeds (optional)

This vibrant vegetable stir fry is packed with fresh ingredients and a savory sauce. It's a quick and healthy meal that can be easily customized with your favorite vegetables.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Easy
Per serving: 210 kcal

Vegetarian

Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

300 gbroccoli, cut into florets
2 pcscarrot, peeled and thinly sliced
1 pcsbell pepper, sliced
150 gsnow peas
1 pcsyellow onion, sliced
3 clovegarlic, minced
1 tbspfresh ginger, grated
2 tbspvegetable oil

sauce

4 tbspsoy sauce
2 tbsprice vinegar
1 tbspsesame oil
1 tbspcornstarch
0.5 cupvegetable broth
1 tspagave nectar(optional)

garnish

1 tspsesame seeds(optional)

Equipment

large skillet · wok · knife · cutting board · whisk · small bowl

The method

Step by step

1
Prepare all vegetables: cut broccoli into florets, slice carrots and bell pepper, and slice the yellow onion. Mince the garlic and grate the fresh ginger.
About 15 min
Cook’s note: Having all your vegetables prepped before cooking is key for a successful stir fry.
2
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, cornstarch, vegetable broth, and optional agave nectar to create the stir fry sauce.
About 2 min
3
Heat the vegetable oil in a large wok or skillet over medium-high heat until shimmering.
About 1 min
4
Add the yellow onion, garlic, and fresh ginger to the hot wok. Stir fry for 1-2 minutes until fragrant.
About 2 min
5
Add the broccoli and carrots to the wok. Stir fry for 3-4 minutes until they begin to soften.
About 4 min
Cook’s note: Cook the harder vegetables first to ensure even cooking.
6
Add the bell pepper and snow peas to the wok. Continue to stir fry for another 2-3 minutes until all vegetables are tender-crisp.
About 3 min
Cook’s note: Avoid overcooking the vegetables; they should still have a slight crunch.
7
Give the prepared sauce a quick whisk again, then pour it over the vegetables in the wok. Stir constantly for 1-2 minutes until the sauce thickens and coats the vegetables.
About 2 min
Cook’s note: The cornstarch in the sauce will thicken it quickly, so keep stirring.
8
Remove the stir fry from the heat. Serve immediately over rice or noodles, garnished with optional sesame seeds.

Per serving

Nutrition

67%Score

Calories: 209.6kcal
Protein: 6.1g
Carbs: 21.8g
Fat: 11.8g
Fibre: 5.3g
Sugar: 8.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover stir fry in an airtight container in the refrigerator.

Reheating

Reheat gently in a microwave or on the stovetop until warmed through.