Description
This quick and easy vegetable stir-fry is a vibrant mix of fresh veggies, packed with flavor and nutrition. Ready in just 30 minutes, it’s the perfect dinner solution for busy nights!
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 medium carrot, julienned
- 1 cup baby corn, drained
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional for thickening)
- Cooked rice or noodles, for serving
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the sliced bell pepper, broccoli florets, snap peas, julienned carrot, and baby corn. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.
- Add the minced garlic and grated ginger. Stir-fry for an additional 1-2 minutes until fragrant.
- Pour in the soy sauce and sesame oil, stirring to combine. If you prefer a thicker sauce, add the cornstarch mixture and cook for another minute until the sauce thickens.
- Serve the stir-fry over cooked rice or noodles.
Notes
- Feel free to substitute any of the vegetables with your favorites or whatever you have on hand.
- For added protein, consider adding tofu, chicken, or shrimp to the stir-fry.
Keywords: vegetable stir-fry, quick dinner, easy stir-fry recipe, 30-minute meal, healthy stir-fry, vegetarian dinner