Description
Experience a burst of color and flavors with this delightful Rainbow Veggie Stir Fry! Packed with fresh vegetables like bell peppers, broccoli, and carrots, this dish is not only visually stunning but also nutritious. Ideal for busy weeknights or impressing guests, it’s quick to prepare and can easily be customized to suit your taste. Get ready for a dining experience that will leave everyone asking for the recipe!
Ingredients
Scale
- 1 cup bell peppers (red, yellow, green), sliced
- 1 cup broccoli florets
- 1 cup carrots, thinly sliced
- 1 cup zucchini, sliced into half-moons
- 1 cup snow peas
- 2 tbsp low-sodium soy sauce
- 2 tsp olive oil
- 1 tbsp fresh ginger, minced
- 2 cloves garlic, minced
- 1 tbsp sesame seeds (for garnish)
Instructions
- Wash and chop all vegetables into bite-sized pieces.
- In a large skillet over medium heat, add olive oil. Once shimmering, add minced garlic and ginger; sauté for about 30 seconds.
- Add broccoli to the pan and stir-fry for 1-2 minutes until bright green.
- Toss in carrots and bell peppers; stir continuously until they soften slightly.
- Add zucchini and snow peas; cook until tender-crisp (about 3-4 minutes).
- Drizzle low-sodium soy sauce over the veggies while stirring for another minute.
- Remove from heat and garnish with sesame seeds before serving hot over rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stir Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate (200g)
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg