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- 1 cup fresh broccoli florets - 1 cup assorted bell peppers, thinly sliced (red, yellow, green) - 1 cup sugar snap peas, trimmed - 1 medium carrot, cut into fine julienne strips - 1 cup mushrooms, thinly sliced (shiitake or button) - 2 cloves of garlic, finely minced - 1-inch piece of fresh ginger, finely grated - 2 tablespoons low-sodium soy sauce - 1 tablespoon sesame oil - 1 tablespoon cornstarch mixed with 2 tablespoons water (to create a slurry) - Cooked rice or quinoa - 1 teaspoon sesame seeds (for garnish) When I make a veggie-packed stir fry, I always start with fresh, colorful vegetables. They not only taste great but also add a pop of color to the dish. Broccoli, bell peppers, sugar snap peas, carrots, and mushrooms work perfectly together. Each brings its own flavor and texture. Garlic and ginger are my go-to flavor enhancers. They add a warm, zesty kick that makes the stir fry sing. Low-sodium soy sauce gives a savory touch without being too salty. A drizzle of sesame oil adds a rich, nutty aroma that ties everything together. To thicken the sauce, I use a cornstarch slurry. It’s simple to make and helps the sauce cling to the veggies. Finally, I serve the stir fry over fluffy rice or quinoa to soak up all that delicious sauce. A sprinkle of sesame seeds on top adds a nice crunch and makes the dish look special. {{ingredient_image_2}} How to julienne carrots To julienne carrots, start by peeling the carrot. Cut it into 2-inch pieces. Then, slice each piece lengthwise into thin strips. Stack the strips and cut them into matchstick shapes. This method makes them cook evenly in your stir fry. Trimming sugar snap peas To trim sugar snap peas, take each pea pod and snap off the stem end. Pull down the string along the edge of the pod. Discard the stem and string. This keeps your stir fry crisp and tasty. Heating oil and sautéing aromatics Heat sesame oil in a large skillet or wok over medium-high heat. Wait until the oil shimmers. Add minced garlic and grated ginger. Sauté for about 1 minute, stirring often. This step brings out the flavors. Adding vegetables in stages First, add the broccoli florets and julienned carrots. Stir-fry for 3-4 minutes until they are bright and tender. Next, add sliced bell peppers, sugar snap peas, and mushrooms. Stir-fry for 3-5 more minutes. This helps all veggies stay crisp and colorful. Drizzling soy sauce Once veggies are cooked, drizzle low-sodium soy sauce over them. Toss everything together until well-coated. This adds a savory depth to your dish. Adding cornstarch slurry for thickening Gradually pour in the cornstarch slurry while stirring. Keep stirring for 1-2 minutes. This thickens the sauce and makes it stick to the veggies. Presentation tips for serving Serve your stir fry in a large, shallow bowl. Garnish with sesame seeds for a nice crunch. For an eye-catching look, use colorful plates. This makes your dish a feast for the eyes. Pairing options with rice or quinoa Serve the stir fry hot over fluffy cooked rice or quinoa. This adds a hearty base and soaks up the tasty sauce. Enjoy your meal and share it with friends! To get the best texture, cook each vegetable for the right time. Broccoli needs about 3-4 minutes to stay bright. Carrots also need just a few minutes to get tender. Adding bell peppers, sugar snap peas, and mushrooms takes another 3-5 minutes. This way, your veggies stay crisp and vibrant. If you cook them too long, they will become mushy. To boost flavor, try adding spices like red pepper flakes or black pepper. You can also use garlic powder for extra taste. For sauce, low-sodium soy sauce works well. But you can switch it up with teriyaki sauce or sweet chili sauce. Each choice gives your stir fry a new twist. Stir frying is quick and keeps veggies crunchy. You can also steam vegetables, but they may lose some flavor. A skillet is great for a smaller meal, while a wok heats evenly and cooks faster. If using a wok, remember to keep the heat high. This helps lock in flavors and keeps your veggies colorful. Pro Tips Prep Your Ingredients: Having all your vegetables prepped and ready to go will make the cooking process smoother and faster. High Heat is Key: Cooking on medium-high heat helps to maintain the crunchiness of the vegetables and enhances their bright colors. Don’t Overcrowd the Pan: To ensure even cooking, stir-fry in batches if necessary, as overcrowding can lead to steaming rather than frying. Experiment with Sauces: Feel free to mix different sauces like teriyaki or chili sauce for added flavor and variety to your stir-fry. {{image_4}} You can make your veggie stir fry even more filling. Tofu or tempeh are great options for plant-based protein. Simply press and cube the tofu. Sauté it until it's golden and crisp. Tempeh has a nutty flavor and adds texture. Cook it the same way. If you prefer meat, chicken or shrimp work well. Cut the chicken into small pieces. Sauté until it's cooked through. For shrimp, peel and devein them. Add them at the end to avoid overcooking. Switch up the veggies based on what’s fresh or in season. Try asparagus in spring, zucchini in summer, or root vegetables in fall. These changes keep your dish exciting. Frozen vegetables are also a quick choice. They save time and are often picked at peak ripeness. Just toss them in, and they will cook up nicely. Sauces can change the whole flavor of your stir fry. Teriyaki sauce gives a sweet and savory taste. Hoisin sauce adds a rich, sticky flavor that’s hard to resist. You can also make your own sauce. Mix soy sauce, a bit of honey, and rice vinegar. This homemade option is simple and tasty, and it lets you control the flavors. To store leftovers, let them cool first. Place the stir-fry in an airtight container. This keeps it fresh for about 3 to 4 days. Glass containers work well and do not stain. To reheat, use a pan over medium heat. This keeps the veggies crisp. Stir occasionally to heat evenly. You can also use a microwave. Cover the dish with a damp paper towel. This helps retain moisture. If you want to freeze, let the stir-fry cool completely. Use freezer-safe bags or containers. Remove as much air as possible. This helps prevent freezer burn. For thawing, place it in the fridge overnight. Reheat on the stovetop for the best texture. Veggie stir fry lasts about 3 to 5 days in the fridge. Store it in an airtight container. This keeps it fresh and avoids any bad smells. If you want it to last longer, consider freezing it. Yes, you can use different vegetables! Feel free to swap in your favorites. Try zucchini, cauliflower, or even green beans. Just remember to cut them into similar sizes for even cooking. The stir fry can be gluten-free if you use gluten-free soy sauce. Check the label to be sure. Other than that, all the veggies and seasonings are naturally gluten-free. To keep your stir fry crunchy, avoid overcooking the vegetables. Cook them on high heat for a short time. Stir frequently to keep them crisp. Also, add soy sauce at the end to keep the veggies firm. In this blog post, we explored how to make a delicious veggie stir fry. We looked at key ingredients like fresh vegetables, flavor enhancers, and how to thicken the sauce. I shared tips for cooking, serving suggestions, and ways to store leftovers. Remember, you can customize your stir fry with proteins and different sauces. Now you can create a tasty dish that suits your taste and needs. Enjoy cooking and experimenting with new flavors!

Vibrant Veggie-Packed Stir Fry

A colorful and healthy stir-fry packed with fresh vegetables and vibrant flavors.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 150 kcal

Ingredients
  

  • 1 cup fresh broccoli florets
  • 1 cup assorted bell peppers, thinly sliced (red, yellow, green)
  • 1 cup sugar snap peas, trimmed
  • 1 medium carrot, cut into fine julienne strips
  • 1 cup mushrooms, thinly sliced (shiitake or button)
  • 2 cloves of garlic, finely minced
  • 1 inch piece of fresh ginger, finely grated
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (to create a slurry)
  • 1 teaspoon sesame seeds (for garnish)
  • to taste cooked rice or quinoa (for serving)

Instructions
 

  • Begin by heating the sesame oil in a large skillet or wok over medium-high heat until it shimmers.
  • Once hot, add the minced garlic and grated ginger. Sauté for about 1 minute, stirring frequently until aromatic, taking care not to let them burn.
  • Introduce the broccoli florets and julienned carrot to the skillet. Stir-fry for approximately 3-4 minutes, until the broccoli is vibrant green and the carrots are just tender.
  • Next, add the sliced bell peppers, sugar snap peas, and mushrooms to the pan. Continue to stir-fry the mixture for an additional 3-5 minutes, or until all vegetables are bright and crisp-tender, ensuring they maintain their color and crunch.
  • Drizzle the soy sauce over the stir-fried vegetables. Toss everything together until the vegetables are evenly coated.
  • Gradually pour in the cornstarch slurry while stirring continuously. This will help thicken the sauce; keep stirring for about 1-2 minutes until it coats the vegetables nicely.
  • Once thickened, remove the pan from heat and sprinkle the stir-fry with sesame seeds, adding a nice crunch and nutty flavor.
  • Serve the stir-fry hot over a bed of fluffy cooked rice or quinoa, allowing the grains to soak in the delicious sauce.

Notes

For an eye-catching presentation, serve the stir-fry in a large, shallow bowl. Garnish generously with extra sesame seeds and a light drizzle of sesame oil.
Keyword healthy, stir-fry, vegetarian