Quick Stir-Fry Guide
A vibrant and healthy vegetable stir-fry that comes together in minutes, perfect for a fast weeknight meal. Enjoy crisp veggies coated in a savory sauce.
Ingredients
- 2 tbsp light sunflower oil or other high smoke point oil
- 1 head broccoli cut into florets
- 2 carrots sliced thin
- 1 bell pepper any color
- 1/2 cup snap peas trimmed
- 2 cloves garlic minced
- 1 inch ginger grated
- 1/4 cup soy sauce low sodium
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
- Optional red pepper flakes to taste
Instructions
- Prepare all vegetables and sauce ingredients (soy sauce, rice vinegar, sesame oil, cornstarch slurry) before heating the wok.
- Heat sunflower oil in a large wok or skillet over high heat until shimmering.
- Add broccoli and carrots, stir-fry for 2-3 minutes until slightly tender-crisp.
- Add bell pepper and snap peas, stir-fry for another 1-2 minutes.
- Push vegetables to one side, add minced garlic and grated ginger to the empty side, stir-fry for 30 seconds until fragrant.
- Pour in the pre-mixed sauce. Bring to a simmer and cook until the sauce thickens slightly.
- Toss all ingredients together to coat evenly.
- Remove from heat, add red pepper flakes if desired, and serve immediately.
Notes
Feel free to add protein like chicken, tofu, or shrimp. Adjust spice level with chili flakes or sriracha. Serve immediately over steamed rice or noodles. For extra crunch, top with toasted sesame seeds.