Description
Mouthwatering Vegetable Stir Fry delivers a quick, colorful dance of crisp veggies and savory sauce that sizzles with Asian-inspired flavor. Packed with nutrients and bold seasonings, this simple dish promises a delightful meal you can whip up in minutes.
Ingredients
Scale
Main Vegetables:
- 2 cups mixed bell peppers
- 1.5 cups broccoli florets
- 1 cup sliced carrots
- 1 cup snow peas
Proteins:
- 8 oz (226 g) tofu or chicken
- 1/4 cup edamame beans
Seasonings and Liquids:
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- 2 cloves garlic
- 1 tbsp grated fresh ginger
- 1/4 tsp black pepper
- 2 tbsp vegetable oil for cooking
Instructions
- Prepare all vegetables by washing and chopping bell peppers, broccoli, carrots, and snow peas into uniform bite-sized pieces for even cooking.
- Cut tofu or chicken into small cubes, ensuring consistent size for balanced cooking and texture.
- Mince garlic and grate fresh ginger to release their aromatic flavors and enhance the dish’s overall taste profile.
- Heat vegetable oil in a large wok or skillet over medium-high heat until the surface shimmers and appears slightly rippling.
- Add cubed tofu or chicken to the hot pan, searing until golden brown and developing a crispy exterior, approximately 3-4 minutes.
- Remove protein from the pan and set aside on a clean plate to maintain its temperature and crispness.
- In the same pan, quickly stir-fry harder vegetables like carrots and broccoli for 2-3 minutes to maintain their vibrant color and crisp texture.
- Add bell peppers and snow peas, continuing to toss and cook for an additional 1-2 minutes until vegetables are tender-crisp.
- Return protein to the pan and sprinkle edamame beans into the mixture.
- Create the sauce by whisking together soy sauce, sesame oil, rice vinegar, minced garlic, grated ginger, and black pepper.
- Pour sauce over the vegetable and protein mixture, stirring rapidly to coat everything evenly and allow flavors to meld together.
- Cook for a final 1-2 minutes, ensuring all ingredients are heated through and sauce is slightly thickened.
- Remove from heat and serve immediately over steamed rice or noodles for optimal flavor and temperature.
Notes
- Chop vegetables uniformly to ensure even cooking and appealing presentation, creating a professional-looking stir fry.
- Use high heat and quick cooking techniques to preserve vegetable nutrients, color, and crisp texture without turning them mushy.
- Select protein alternatives like tofu, chicken, shrimp, or tempeh to accommodate different dietary preferences and nutritional needs.
- Prep all ingredients beforehand to maintain the fast-paced cooking rhythm typical of stir fry techniques, preventing burning or overcooking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 250
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 0 mg