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- 1 cup broccoli florets - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 medium carrot, julienned - 1 cup snap peas, trimmed - 1 cup zucchini, sliced - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 3 tablespoons soy sauce (or tamari) - 2 tablespoons sesame oil - 1 tablespoon honey or maple syrup - 1 tablespoon cornstarch mixed with 2 tablespoons water (optional) - Sesame seeds - Chopped green onions For a quick and healthy dinner, this recipe has all the good stuff. The main ingredients offer a colorful mix of veggies. Broccoli, bell peppers, and carrots are filled with vitamins. Snap peas add a nice crunch, while zucchini brings a soft texture. Garlic and ginger give it a bold flavor that you’ll love. Now, let’s talk about the sauce. Soy sauce (or tamari for gluten-free) adds saltiness. Sesame oil gives a nutty aroma. Honey or maple syrup provides a hint of sweetness. If you want a thicker sauce, use cornstarch mixed with water. This helps bind all the flavors together. For the finishing touch, sprinkle sesame seeds and chopped green onions on top. These garnishes not only look great but also add flavor. If you want the full recipe, check out the detailed cooking instructions! - Wash and chop all vegetables. - Measure out sauce ingredients. Start by washing all your veggies. Clean them well to remove dirt. I like to chop them into bite-sized pieces. This helps them cook evenly. Next, measure your sauce ingredients. This keeps things tidy and quick when cooking. - Heat the skillet and add sesame oil. - Stir-fry garlic and ginger. - Add vegetables in stages. - Add sauce and season to taste. Heat a large skillet over medium-high heat. Once hot, pour in the sesame oil. It gives a nice flavor. Add minced garlic and grated ginger. Stir-fry these for about 30 seconds. You want to smell their great aroma. Next, toss in the broccoli and carrots. Cook them for 2-3 minutes. They should be tender but still crisp. Now, add the bell peppers and zucchini. Stir-fry for another 2-3 minutes. Finally, mix in the snap peas. Drizzle the soy sauce and honey over everything. Stir well to coat the veggies. If you like a thicker sauce, add the cornstarch mix. Cook until the sauce thickens, about 1-2 minutes. Season with salt and pepper to your taste. - Plating the stir fry. - Options for serving accompaniments (rice, noodles). Serve your stir fry hot. I like to plate it with a sprinkle of sesame seeds and green onions on top. It looks great! You can serve it with rice or noodles on the side. Both options add more texture and flavor. For more details, check the Full Recipe. Enjoy your healthy dinner! To make a great veggie stir fry, start with your knife skills. Chop all the vegetables into similar sizes. This helps them cook evenly. For example, cut broccoli into small florets and slice peppers thinly. The smaller pieces cook quicker, while larger ones stay crunchy. Next, heat your skillet or wok before adding oil. This step gives your veggies a nice sear. Use medium-high heat to keep them crisp. Once the oil is hot, add garlic and ginger first. Stir for about 30 seconds. This releases their wonderful aromas. You can customize your sauce to fit your taste. If you like it sweet, add more honey or maple syrup. For a spicy kick, try adding red pepper flakes. You can also swap soy sauce for tamari if you need it gluten-free. If you want protein, tofu or chicken works great. For tofu, press it first to remove water. Cut it into cubes and fry until golden. For chicken, slice it thin and cook it first before adding veggies. A good skillet or wok is key. A non-stick skillet helps prevent sticking and burning. A heavy-bottomed wok distributes heat well. You also need a spatula for easy stirring. Choose one made from wood or silicone to avoid scratching your pan. Having a sharp knife is also essential for quick chopping. A cutting board that won’t slip helps keep your workspace safe. With the right tools, you’ll have a smooth cooking experience. For the complete recipe, check out the Full Recipe. {{image_2}} You can change your veggie stir fry based on what’s in season. In spring, add fresh asparagus and peas. Summer brings ripe tomatoes and eggplant. In fall, use squash and sweet potatoes. Winter is great for hearty greens like kale and Brussels sprouts. These seasonal veggies not only taste better but also help local farmers. For a gluten-free dish, swap soy sauce for tamari. This keeps the same flavor without gluten. If you want a vegan option, skip the honey and use maple syrup or agave. Both sweeteners work well, and they keep your dish plant-based. You can enjoy this meal while sticking to your diet. Spice things up by adding red pepper flakes or black pepper. Fresh herbs like basil or cilantro can also add a nice touch. If you want to try different sauces, go for teriyaki or oyster sauce. Each sauce changes the taste and gives you new options. Don't be afraid to mix and match flavors to find your perfect combination. To keep your stir fry fresh, cool it down first. Once cool, put it in the fridge. Use airtight containers to stop moisture loss. This method keeps flavors bright for up to three days. When you reheat stir fry, use a skillet or microwave. A skillet helps keep the crunch. Heat over medium until warm. If using a microwave, try short bursts of heat. This way, your veggies stay crisp. You can freeze leftover stir fry too. Place it in freezer-safe bags or containers. Remove as much air as possible. It keeps well for up to three months. When ready to eat, thaw in the fridge overnight. Reheat in a skillet for best results. This keeps your dish tasty and fresh. Making this dish is quick! It takes about 10 minutes to prep and 10 minutes to cook. So, in just 20 minutes, you can enjoy a fresh, tasty meal. Yes! You can add protein to make it heartier. Tofu is a great option for a vegetarian twist. If you prefer meat, try adding diced chicken or shrimp. Cook them first, then add the veggies. You can use many vegetables for stir-frying. I love using: - Broccoli florets - Red and yellow bell peppers - Carrots - Snap peas - Zucchini Feel free to mix and match your favorites! Check out the [Full Recipe](#) for Easy Veggie Stir Fry. It has all the steps and tips you need! In this blog post, we explored how to make a simple veggie stir fry. We covered key ingredients like broccoli, bell peppers, and snap peas. Then, I showed you step-by-step cooking tips and serving ideas. You learned how to customize flavors and store leftovers effectively. Remember, stir frying lets you mix and match your favorite veggies. With these tips, you can now create your own delicious stir fry, making every meal fresh and fun! Enjoy trying out your new skills in the kitchen.

- Easy Veggie Stir Fry

Create a delicious and healthy dinner with this easy veggie stir fry recipe! Packed with vibrant vegetables like broccoli, bell peppers, and snap peas, this dish is not only nutritious but also quick to prepare in just 20 minutes. Perfect for busy weeknights, it's customizable to fit your taste. Click through to discover the full recipe, serving suggestions, and tips to make the most of your stir fry. Let's get cooking!
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Ingredients
  

1 cup broccoli florets

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 medium carrot, julienned

1 cup snap peas, trimmed

1 cup zucchini, sliced

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

3 tablespoons soy sauce (or tamari for gluten-free)

2 tablespoons sesame oil

1 tablespoon honey or maple syrup

1 tablespoon cornstarch mixed with 2 tablespoons water (optional for thickening)

Salt and pepper to taste

Sesame seeds and chopped green onions for garnish

Instructions
 

Heat a large skillet or wok over medium-high heat and add the sesame oil.

    Once hot, add the minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant, being careful not to burn.

      Add the broccoli florets and carrots to the pan. Stir-fry for 2-3 minutes until they are just tender but still crisp.

        Incorporate the sliced bell peppers and zucchini, stirring constantly for an additional 2-3 minutes.

          Add the snap peas and drizzle the soy sauce and honey (or maple syrup) over the vegetables. Mix well to coat.

            If you desire a thicker sauce, add the cornstarch mixed with water and stir until the sauce thickens, about 1-2 minutes.

              Season with salt and pepper to taste, and remove from heat.

                Serve the stir-fry immediately, garnished with sesame seeds and chopped green onions.

                  Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4