Name: 15 Minute Vegetable Stir Fry
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Ingredients: 2 cups Broccoli florets; 1 medium Red bell pepper, sliced; 1 cup Carrots, julienned; 1 cup Sugar snap peas; 0.25 cup Low-sodium soy sauce; 1 tbsp Toasted sesame oil; 1 tsp Fresh ginger, minced; 2 cloves Garlic, minced; 1 tbsp Cornstarch; 1 tbsp Honey or maple syrup

"This vibrant rainbow stir fry combines crisp-tender vegetables with a luscious, savory garlic-ginger sauce. It is the perfect nutritious solution for those nights when you need a gourmet meal on the table in record time."

1 Ingredients

Qty	Item
2 cups 150 g	Broccoli florets
1 medium 120 g	Red bell pepper, sliced
1 cup 125 g	Carrots, julienned
1 cup 100 g	Sugar snap peas
0.25 cup 60 ml	Low-sodium soy sauce
1 tbsp 15 ml	Toasted sesame oil
1 tsp 5 g	Fresh ginger, minced
2 cloves 6 g	Garlic, minced
1 tbsp 8 g	Cornstarch
1 tbsp 15 ml	Honey or maple syrup

2 Instructions

In a small bowl, whisk together the soy sauce, honey, minced ginger, garlic, and cornstarch until smooth to create the stir-fry sauce.

Heat the sesame oil in a large wok or non-stick skillet over high heat until it begins to shimmer.

Add the broccoli and carrots to the pan first, stir-frying for about 3 minutes until they begin to soften but remain bright.

Add the bell peppers and snap peas. Continue to stir-fry for another 2-3 minutes until all vegetables are crisp-tender.

Give the sauce a quick stir and pour it over the vegetables. Toss constantly for about 1 minute until the sauce thickens and creates a glossy coating.

Remove from heat immediately and serve over steamed rice or quinoa.

·
Ensure your pan is very hot before adding vegetables to get that authentic 'wok hei' charred flavor.
·
Cut all vegetables to a uniform size to ensure they cook at the same rate.
·
Mise en place is key: have your sauce mixed and veggies chopped before you turn on the heat, as the cooking process is very fast.

? Frequently Asked Questions

Can I add protein to this recipe?

Yes! Sauté chicken strips, shrimp, or tofu in the pan before adding the vegetables, then set aside and toss back in at the end.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat quickly in a pan to maintain vegetable texture.

Can I make this gluten-free?

Absolutely. Simply swap the soy sauce for tamari or coconut aminos.

What other vegetables can I use?

This recipe is versatile; try bok choy, baby corn, water chestnuts, or sliced mushrooms.

Visual Guide

15 Minute Vegetable Stir Fry Infographic

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