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Vegetable Stir-Fry

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A quick and healthy vegetable stir-fry packed with vibrant colors and flavors, perfect for busy weeknights.

Ingredients

  • 1 cup bell peppers (green, red, or yellow) – sliced
  • 1 cup broccoli florets
  • 1 cup snap peas
  • 1 medium carrot – julienned
  • 1 cup zucchini – sliced
  • 1 cup mushrooms – sliced
  • 2 cloves garlic – minced
  • 1 teaspoon fresh ginger – grated
  • 3 tablespoons soy sauce – low-sodium preferred
  • 1 tablespoon sesame oil – for flavor
  • 1 tablespoon cornstarch – mixed with 2 tablespoons water to thicken
  • Sesame seeds – for topping, optional
  • Chopped scallions – for additional flavor, optional

Instructions

  1. Prepare the vegetables by washing and chopping them into similar sizes for even cooking.
  2. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium heat until shimmering.
  3. Add minced garlic and grated ginger to the pan and cook for about 1 minute, stirring constantly until fragrant but not browned.
  4. Toss in sliced bell peppers, broccoli, snap peas, and carrots. Stir-fry for about 5-7 minutes until the vegetables are bright and slightly tender.
  5. Add sliced zucchini and mushrooms to the pan. Continue to stir-fry for another 3-5 minutes until all vegetables are tender-crisp.
  6. Pour in the soy sauce and sesame oil. Mix well to combine all ingredients. If you prefer a thicker sauce, stir in the cornstarch mixture and cook for an additional 1-2 minutes until the sauce has thickened.
  7. Remove from heat and serve the vegetable stir-fry topped with sesame seeds and chopped scallions for garnish.

Notes

Don’t overcrowd the pan; work in batches for even stir-frying. Cut vegetables uniformly for even cooking.

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