Classic Vegetable Stir Fry
A vibrant and crunchy medley of fresh vegetables tossed in a savory ginger-soy sauce. This quick dish is perfect for a healthy weeknight meal.
Made without: nuts, peanuts, dairy, eggs, sesame, fish, shellfish
Diet: Vegan, Vegetarian, Dairy-Free
Based on the ingredients listed. Always check labels on packaged foods for your family's allergies.
Ingredients
2 cups
broccoli florets
1 cup
sliced carrots
1 cup
sliced bell peppers
2 tablespoons
vegetable oil
3 tablespoons
soy sauce
1 tablespoon
minced fresh ginger
1 tablespoon
minced garlic
What you'll need
- Cutting board
- Chef's knife
- Small bowl
- Fork
- 12-inch nonstick skillet
- Wooden spoon
Steps
- 1
Place the broccoli florets, sliced carrots, and sliced bell peppers on a cutting board and chop them into bite-sized pieces using a chef's knife.
- 2
Whisk the 3 tablespoons soy sauce, 1 tablespoon minced fresh ginger, and 1 tablespoon minced garlic together in a small bowl with a fork.
- 3
Place a 12-inch nonstick skillet over medium-high heat (375°F / 190°C) and add the 2 tablespoons vegetable oil.
- 4
Add the 2 cups broccoli florets and 1 cup sliced carrots to the 12-inch nonstick skillet and stir them with a wooden spoon until they are slightly softened, about 4 minutes.
- 5
Add the 1 cup sliced bell peppers to the 12-inch nonstick skillet and stir with the wooden spoon until the peppers are bright and crisp-tender, about 3 minutes.
- 6
Pour the soy sauce mixture into the 12-inch nonstick skillet over the vegetables and stir with the wooden spoon until the sauce bubbles and coats everything evenly, about 2 minutes.
Per serving: 180 calories · 5 g protein · 22 g carbs · 9 g fat
Make this fit your family
My Recipe Universe adjusts recipes for everyone's allergies and tastes, and plans the week with a shopping list.
Recipes and nutrition are AI-generated; check ingredients for allergies before cooking.