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- 1 cup broccoli florets - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 carrot, julienned - 1 zucchini, sliced into half-moons - 1 cup snap peas - 2 cloves garlic, minced - 1 tablespoon ginger, grated - 3 tablespoons soy sauce (or tamari for gluten-free) - 2 teaspoons sesame oil - 1 tablespoon olive oil - 1 tablespoon sesame seeds (for garnish) - Salt and pepper to taste When you make a simple veggie stir fry, fresh ingredients make a big difference. Choose crisp vegetables. I love using broccoli, bell peppers, carrots, zucchini, and snap peas. Each adds color and texture. For flavor, garlic and ginger are my go-tos. They give the dish a warm, rich taste. Soy sauce or tamari adds a salty kick. Sesame oil brings in a nice nutty flavor. Don’t forget the garnish! Toasted sesame seeds sprinkle on top for a crunchy finish. A dash of salt and pepper enhances all the flavors. This recipe is versatile. You can use whatever veggies you have on hand. Feel free to adjust to your taste. For the full recipe, check the link above. - Wash and chop all vegetables: broccoli, bell peppers, carrot, zucchini, and snap peas. - Mince garlic and grate ginger. - Heat olive oil in a large skillet or wok over medium-high heat. - Add garlic and ginger, sautéing for 30 seconds. - Stir-fry the broccoli and carrot for 2-3 minutes. - Add bell peppers, zucchini, and snap peas, stir-frying for 4-5 minutes. - Pour in soy sauce and sesame oil, tossing ingredients. - Season with salt and pepper to taste and garnish with sesame seeds. Cooking this stir fry is quick and fun. You can find the full recipe in detail. With fresh, crisp vegetables, it's packed with flavor and nutrients. Enjoy the vibrant colors and delicious taste of this simple veggie stir fry! Cooking a veggie stir fry can be simple and fun. Here are some tips to make it easier and tastier. - Use a hot skillet for best stir-frying results. The heat helps veggies cook quickly. - Don't overcrowd the pan to ensure even cooking. This keeps your veggies crisp and bright. - Serve over cooked rice or quinoa. This adds bulk and fills you up. - Garnish with fresh cilantro or green onions for added freshness. These add color and flavor. - Experiment with different sauces like teriyaki or oyster sauce. Each sauce gives a new taste. - Add a pinch of red pepper flakes for heat. This gives the dish a spicy kick. Try these tips next time you make your Simple Veggie Stir Fry. They will help you create a fresh and flavorful meal. For the full recipe, check out the details above! {{image_2}} You can boost your stir fry with protein. I love adding tofu or tempeh. They soak up flavors well and add a nice texture. For those who enjoy meat, shrimp or chicken works great too. Just cook them before adding the veggies. This adds a yummy taste to the dish. Feel free to swap out veggies based on what you have. Seasonal choices like asparagus or bok choy add freshness. If you're in a hurry, frozen mixed veggies are a quick option. They save time and still taste good. You can mix and match to keep it exciting! You can easily change this dish to fit your diet. Use tamari instead of soy sauce to make it gluten-free. Lowering sodium is simple too; just pick low-sodium soy sauce. This way, you can enjoy a tasty meal that meets your needs. For more ideas, check the Full Recipe. Store leftovers in an airtight container in the fridge for up to 3 days. This keeps your stir fry fresh and tasty. Remember, the sooner you eat it, the better the flavor. Freeze stir fry in freezer-safe containers for up to 2 months. This is a great way to save your meal for later. When you're ready to eat, reheat on the stovetop for best texture. This method helps keep the veggies crisp. Reheat in a skillet to maintain crispness, adding a splash of water if needed. This will help steam the veggies slightly, keeping them from drying out. Enjoy your Simple Veggie Stir Fry with the same fresh taste as the first time! - Prep Time: 10 minutes - Cook Time: 15 minutes Making a Simple Veggie Stir Fry is quick and easy. You can get it all done in just 25 minutes. This means you can have a healthy meal ready in no time. If you plan ahead, it can fit into even the busiest days. - Broccoli - Bell peppers - Carrots - Snap peas When I think of the best vegetables for stir fry, these come to mind first. Broccoli stays crunchy and colorful. Bell peppers add sweetness and a nice crunch. Carrots bring a lovely orange hue and great flavor. Snap peas add a fresh pop. You can mix and match these to make your dish unique. - Yes, you can prepare and store it for later use. Absolutely! You can make this dish ahead of time. Just follow the storage guidelines. Keep it in an airtight container in the fridge. It will taste great for up to three days. If you want to save it longer, freeze it. Just reheat it on the stovetop for the best taste. In this blog post, we covered a simple veggie stir fry. We discussed the ingredients needed, like fresh vegetables, garlic, and soy sauce. I shared easy steps to prepare and cook your dish. You learned tips for serving and variations to fit your tastes. Lastly, we noted storage guidelines for leftovers. Now, it's time to get cooking. Enjoy making this quick and healthy meal!

Simple Veggie Stir Fry

Elevate your dinner game with this colorful veggie delight stir fry! Packed with vibrant veggies like broccoli, bell peppers, and snap peas, this quick and easy recipe is perfect for busy weeknights. Sautéed in garlic and ginger, and finished with a splash of soy sauce and sesame oil, it's bursting with flavor.
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Ingredients
  

1 cup broccoli florets

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 carrot, julienned

1 zucchini, sliced into half-moons

1 cup snap peas

2 cloves garlic, minced

1 tablespoon ginger, grated

3 tablespoons soy sauce (or tamari for gluten-free)

2 teaspoons sesame oil

1 tablespoon olive oil

1 tablespoon sesame seeds (for garnish)

Salt and pepper to taste

Instructions
 

Begin by preparing all the vegetables: wash and chop the broccoli, bell peppers, carrot, zucchini, and snap peas.

    In a large skillet or wok, heat the olive oil over medium-high heat.

      Once the oil is hot, add the minced garlic and grated ginger, sautéing for about 30 seconds or until fragrant.

        Add the broccoli florets and julienned carrot to the skillet. Stir-fry for 2-3 minutes until they start to soften.

          Next, add the sliced red and yellow bell peppers, zucchini, and snap peas. Continue to stir-fry for another 4-5 minutes until all vegetables are vibrant and just tender but still crisp.

            Pour in the soy sauce (or tamari) and sesame oil, tossing the vegetables to coat them evenly. Stir-fry for an additional 1-2 minutes.

              Season with salt and pepper to taste.

                Remove from heat and sprinkle with sesame seeds for added crunch and flavor.

                  Prep Time, Total Time, Servings: 10 minutes | 15 minutes | Serves 4

                    - Presentation Tips: Serve the stir-fry over a bed of cooked rice or quinoa, garnished with fresh cilantro or green onions for a pop of color.