Name: Vegetable Stir-Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 4
Ingredients: 2 tablespoons vegetable oil; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 medium red bell pepper, sliced into thin strips; 1 medium yellow bell pepper, sliced into thin strips; 2 cups broccoli florets; 1 medium carrot, julienned; 1 cup snow peas, trimmed; 1 cup shiitake mushrooms, sliced; 3 tablespoons soy sauce (low-sodium preferred); 1 tablespoon rice vinegar; 2 teaspoons honey or maple syrup; 1 teaspoon sesame oil; 1 tablespoon cornstarch mixed with 2 tablespoons water; 2 green onions, sliced diagonally for garnish

Instructions

Prepare the sauce

In a small bowl, whisk together soy sauce, rice vinegar, honey or maple syrup, and sesame oil. Set aside. In another small bowl, mix cornstarch with water to create a slurry and set aside.
Heat the wok

Heat a wok or large skillet over high heat until very hot. Add vegetable oil and swirl to coat the surface. Add minced garlic and grated ginger, stirring continuously for 30 seconds until fragrant but not burned.
Cook hard vegetables

Add broccoli florets and julienned carrots to the wok. Stir-fry for 2-3 minutes until they begin to soften but remain crisp. Keep the vegetables moving constantly to prevent burning.
Add remaining vegetables

Add bell peppers, snow peas, and shiitake mushrooms to the wok. Continue stir-frying for another 2-3 minutes until all vegetables are crisp-tender, maintaining their bright colors.
Add sauce and thicken

Pour the sauce mixture over the vegetables and toss quickly to coat. Give the cornstarch slurry a quick stir and add it to the wok. Stir continuously as the sauce thickens, about 1 minute.
Final touches

Remove from heat once the sauce has thickened to a glossy consistency that coats the vegetables. Taste and adjust seasoning if needed.
Serve

Transfer to a serving dish, garnish with sliced green onions. Serve immediately over steamed rice or noodles for a complete meal.

Vegetable Stir-Fry

Ingredients

Instructions

Nutritional Information