Description
A colorful Vegetable Stir-Fry that celebrates the bounty of spring veggies, perfect for busy weeknights or gatherings.
Ingredients
- 2 tablespoons vegetable oil
- 1 cup snap peas, trimmed
- 1 bell pepper, sliced (any color works!)
- 1 zucchini, sliced into half-moons
- 1 cup broccoli florets
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated (optional)
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- Cooked rice or noodles for serving (optional)
Instructions
- Wash and chop all your vegetables to ensure they are ready to go when you start cooking.
- In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Begin by adding the broccoli and zucchini. Stir-fry for about 2-3 minutes, until they start to soften.
- Toss in the bell pepper and snap peas. Stir-fry for another 2 minutes.
- Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Pour in the soy sauce and sesame oil. Toss everything together and stir-fry for another minute to combine.
- Remove from heat and serve hot over rice or noodles, if desired.
Notes
Feel free to swap in any spring vegetables you love—carrots, asparagus, or green onions are great alternatives. For a more filling meal, include protein sources like chicken, tofu, or edamame.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian