Colorful Vegetable Stir-Fry

Cuisine :
American, Argentine, Brazilian, British, Caribbean, Chinese, Ethiopian, Filipino, French, German, Greek, Indian, Indonesian, Italian, Japanese, Korean, Lebanese, Malaysian, Mexican, Moroccan

Meal Type:
Breakfast

Diet Type:
Dairy-Free, Gluten-Free, Keto, Low-Carb, Low-Fat, Mediterranean, Nut-Free, Paleo, Pescatarian, Soy-Free, Vegan, Vegetarian, Whole30

Occasion :
All Occasions, Anniversaries, Baby Showers, Birthdays, Christmas, Diwali, Easter, Graduation, Halloween, Hanukkah, Independence Day, New Year’s Eve, Ramadan, Thanksgiving, Valentine’s Day, Weddings

Prep Time
40 mins

Cook Time
30 mins

Servings
1 person

Difficulty
intermediate

Description

A vibrant vegetable stir-fry served over steamed rice, featuring fresh, crunchy vegetables tossed in a savory soy-based sauce. Perfect for a healthy and quick dinner option!

Kcal

180

Fat

7 g

Saturates

1 g

Carbs

24 g

Sugars

6 g

Fibre

5 g

Protein

4 g

Salt

0.5 g

Ingredients

1 tablespoon olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 cup broccoli florets
1 cup snap peas
1 cup sliced carrots
1/2 cup sliced mushrooms

Instructions

Step 1

Heat olive oil in a large pan over medium heat.

Step 2

Add the bell peppers, broccoli, and snap peas.

Step 3

Sauté for 5-7 minutes until slightly softened.

Step 4

Add mushrooms and carrots, and stir-fry for 3 more minutes.

Step 5

Pour in soy sauce and stir well to coat.

Step 6

Garnish with sesame seeds and scallions before serving.

1. Heat olive oil in a large pan over medium heat.
2. Add bell peppers, broccoli, and snap peas. Sauté for 5-7 minutes.
3. Add mushrooms and carrots, stir-fry for 3 more minutes.
4. Pour in soy sauce and stir well to coat.
5. Garnish with sesame seeds and scallions before serving.