Weeknight Veggie Stir Fry
Fast, colorful vegetables seared hot then glazed in a simple soy-garlic sauce—crisp-tender and versatile over rice or noodles.
- Prep
- 10 min
- Cook
- 8 min
- Total Time
- 18 min
- Servings
- 3
- Difficulty
- easy
- vegan
- quick
- one-pan
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Ingredients
Servings:
3
- 1cupbroccoli florets
- 1mediumcarrot, sliced
- 1/2mediumbell pepper, sliced
- 1/2cupsnap peas
- 2tbspsoy sauce
- 2clovegarlic, minced
- 1tspcornstarch
- 3tbspwater
- 1tspsesame oil
- 1tbspneutral oil
Nutrition
Calories
150
50 per serving
Protein
5g
10% DV
% Daily Values based on a 2000 calorie diet
Step-by-Step
- 1
Whisk soy sauce, water, cornstarch, sesame oil; set aside.
- 2
Heat wok or large skillet high; add neutral oil until shimmering.
- 3
Add broccoli + carrot; stir-fry 2 minutes.
- 4
Add pepper + snap peas; cook 2 more minutes crisp-tender.
- 5
Add garlic; toss 20 seconds.
- 6
Pour sauce; toss 30–60 seconds until glossy and slightly thickened.