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- 1 cup fresh broccoli florets - 1 red bell pepper, thinly sliced - 1 yellow bell pepper, thinly sliced - 1 cup snap peas, trimmed - 1 medium carrot, julienned - 3 cloves garlic, finely minced - 1-inch piece of fresh ginger, finely grated - 2 tablespoons low-sodium soy sauce - 1 tablespoon sesame oil - 1 tablespoon extra virgin olive oil - 1 tablespoon sesame seeds - Sea salt and freshly cracked pepper to taste - Fresh cilantro leaves or sliced green onions for garnish To enhance the flavor, consider adding: - A splash of rice vinegar for tanginess - Chopped chili peppers for heat - A sprinkle of crushed peanuts for crunch - A large non-stick skillet or wok for even cooking - A cutting board and chef's knife for easy prep - A fine grater for garlic and ginger - A measuring spoon set for precise ingredient amounts - Tongs or a spatula for stirring and serving These tools help you make the cooking process smooth and fun. Use a sharp knife to cut cleanly through the veggies. A good skillet ensures everything cooks evenly. With the right gear, you’ll whip up this dish with ease! For the full recipe, check out the detailed cooking steps. 1. Washing and cutting vegetables: Start by rinsing all your veggies well. This keeps them fresh. Cut the broccoli into small florets. Slice the red and yellow bell peppers thinly. Julienne the carrot into strips. Rinse the snap peas under cold water to remove any dirt. 2. Prepping the aromatics (garlic and ginger): Mince three cloves of garlic finely. Grate a one-inch piece of fresh ginger. These two add a lot of flavor to your stir fry. 1. Initial sautéing and timing for each vegetable: Heat two tablespoons of olive oil in a large skillet over medium-high heat. When the oil shimmers, add the minced garlic and grated ginger. Sauté for about 30 seconds, until they smell great. 2. Adding sauces and final seasoning: Toss in the broccoli and julienned carrot. Stir-fry them for 2-3 minutes. Next, add the sliced bell peppers and snap peas. Keep stirring for 3-4 minutes. They should be bright and tender-crisp. Drizzle two tablespoons of soy sauce and one tablespoon of sesame oil over everything. Stir well to coat. Cook for one more minute. Taste and add sea salt and pepper if needed. - Suggestions for serving with rice or quinoa: Serve the stir fry over fluffy rice or quinoa. This adds a nice touch and makes it filling. - Tips for garnishing the dish: Just before serving, sprinkle sesame seeds on top. You can also add fresh cilantro leaves or sliced green onions for color. This makes your dish look even better. For the full recipe, check out the detailed section above. Enjoy your cooking! To get that perfect stir fry, start with a hot pan. Heat the oil until it shimmers. This helps the veggies cook fast and stay crisp. The key to great texture is quick cooking. You want the veggies tender but not mushy. Use a non-stick skillet or a wok. Woks are great for high heat and even cooking. When you add the veggies, do not overcrowd the pan. This keeps the heat high and helps them sear. Adding flavor is simple and fun. You can try different spices or sauces. For a kick, add some red pepper flakes or a splash of rice vinegar. Mix in fresh herbs like basil or mint for extra taste. To adjust the seasoning, taste as you go. Start with a little sea salt and pepper. You can always add more. If you love soy sauce, drizzle a bit more on top just before serving. This boosts the umami flavor. For more ideas, check out the Full Recipe. It has great tips for making your stir fry shine! {{image_4}} You can easily boost your stir fry with protein. Tofu, chicken, or shrimp all work well. - Tofu: Cut firm tofu into cubes. Sauté it for about 5-7 minutes until golden. - Chicken: Slice boneless chicken breasts thinly. Cook for 4-6 minutes until fully cooked. - Shrimp: Use peeled shrimp. They need just 2-3 minutes to turn pink and firm. Adjust the cooking time based on your protein choice. Always ensure the protein is cooked through for safety. You can swap veggies based on what is in season. This keeps your stir fry fresh and exciting. - Spring: Use asparagus and snap peas. - Summer: Try zucchini and fresh corn. - Fall: Add butternut squash or Brussels sprouts. - Winter: Use hearty greens like kale or cabbage. If you use frozen veggies, they’re a great shortcut. Just remember to thaw them first. Fresh vegetables give the best crunch and flavor. To keep your veggie stir fry fresh, store it in an airtight container. Let it cool first. Place it in the fridge within two hours of cooking. This helps prevent bacteria growth. Your stir fry can last up to three days in the fridge. If you want it to last longer, consider freezing it. When reheating, avoid the microwave for best results. Instead, use a skillet over medium heat. Add a splash of water or oil to keep it moist. Stir gently to warm it through. You can also use leftover stir fry in other dishes. Toss it into an omelet or mix it with noodles for a quick meal. You can use several great substitutes. Here are a few options: - Coconut aminos - Liquid aminos - Tamari sauce (if gluten-free) - Homemade broth with spices If you want a deeper flavor, mix some vinegar with spices. This gives a nice kick to your dish. Yes, you can make this stir fry ahead of time. Here are some tips: - Chop your veggies and store them in an airtight container. - Cook the stir fry and let it cool before storing. - Keep in the fridge for up to three days. When you're ready to eat, just reheat it in a pan. This keeps your meal fresh and tasty. Many side dishes pair well with veggie stir fry. Here are some tasty options: - Steamed rice or quinoa - Noodles, like rice or soba - A fresh green salad - Spring rolls or dumplings These sides add variety and make your meal even better. Making your stir fry gluten-free is easy. Here are some swaps: - Use gluten-free soy sauce or coconut aminos. - Choose gluten-free noodles or rice. - Check labels on sauces and spice blends. With these changes, you can enjoy a safe and delicious meal. For the full recipe, check out the Colorful Veggie Stir Fry. In this post, we explored how to make a delicious veggie stir fry. We covered ingredients and tools to get you started. You learned step-by-step instructions for perfect prep and cooking. I shared tips to enhance flavor and achieve the right texture. We also discussed variations and how to store leftovers properly. Remember, stir frying is not just a dish; it's a chance to be creative. Enjoy experimenting with flavors and ingredients. Your kitchen adventures will be delicious and fun!

Simple Veggie Stir Fry

Brighten your dinner table with this colorful veggie stir fry recipe! Packed with fresh broccoli, bell peppers, snap peas, and aromatic garlic and ginger, this dish is as vibrant as it is nutritious. Learn how to cook this delicious meal in just 15 minutes, perfect for busy weeknights! Don't miss out on the tips for perfect presentation. Click through to explore the full recipe and tantalize your taste buds!
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Ingredients
  

1 cup fresh broccoli florets

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 cup snap peas, trimmed

1 medium carrot, julienned

3 cloves garlic, finely minced

1-inch piece of fresh ginger, finely grated

2 tablespoons low-sodium soy sauce

1 tablespoon sesame oil

1 tablespoon extra virgin olive oil

1 tablespoon sesame seeds

Sea salt and freshly cracked pepper to taste

Fresh cilantro leaves or sliced green onions for garnish

Instructions
 

Begin by thoroughly washing all the vegetables. Cut the broccoli into bite-sized florets, slice the red and yellow bell peppers, julienne the carrot, and rinse the snap peas under cold water.

    In a large non-stick skillet or wok, heat the olive oil over medium-high heat until shimmering.

      Add the minced garlic and grated ginger to the hot oil; sauté for about 30 seconds until they release a delightful aroma.

        Immediately throw in the broccoli florets and julienned carrot. Stir-fry for approximately 2-3 minutes until the vegetables start to soften but are still vibrant.

          Next, add the sliced bell peppers and snap peas, continuing to stir-fry for an additional 3-4 minutes until all the vegetables are brightly colored and tender-crisp.

            Drizzle the soy sauce and sesame oil over the vegetable mixture, stirring well to ensure every piece is evenly coated. Allow to cook for one more minute to blend the flavors.

              Taste the stir-fry and season with sea salt and freshly cracked pepper as needed. Sprinkle the sesame seeds generously on top for added crunch and flavor.

                Remove the skillet from heat and garnish the dish with fresh cilantro leaves or chopped green onions for a burst of color.

                  Prep Time, Total Time, Servings: 10 mins | 15 mins | 4 servings

                    - Presentation Tips: Serve the vibrant stir fry on a bed of fluffy cooked rice or quinoa to complement its colors. For an enticing finish, drizzle a small amount of extra sesame oil over the top just before serving, and use a colorful bowl to enhance the visual appeal of your dish.