Rainbow Veggie Stir Fry with Ginger Soy Sauce

Experience a vibrant medley of fresh vegetables stir-fried to perfection, enhanced by a zesty ginger soy sauce. Perfect for a quick healthy meal, this dish is packed with flavor and nutrients, ideal for those seeking a delightful vegetarian stir-fry that is both nutritious and delicious.

Prep time: 10 minutes
Cook time: 10 minutes
Serves: 4

Ingredients

2 tbsp vegetable oil

1 large red bell pepper, sliced

1 large yellow bell pepper, sliced

1 cup broccoli florets

1 cup sugar snap peas

1 medium carrot, julienned

1 cup sliced mushrooms

3 cloves garlic, minced

1-inch piece fresh ginger, grated

1/4 cup soy sauce

1 tbsp honey

1 tbsp rice vinegar

1 tsp sesame oil

2 tbsp sesame seeds

2 green onions, chopped

Instructions

1. Heat vegetable oil in a large wok or skillet over medium-high heat.

2. Add the garlic and ginger, stir-frying for 30 seconds until fragrant.

3. Add the red and yellow bell peppers, broccoli, sugar snap peas, and carrot. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

4. Add the mushrooms and continue to stir-fry for another 2 minutes.

5. In a small bowl, whisk together the soy sauce, honey, rice vinegar, and sesame oil.

6. Pour the sauce over the vegetables, tossing to coat evenly. Cook for 1-2 minutes until heated through.

7. Sprinkle with sesame seeds and green onions before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a skillet over medium heat until warmed through, or microwave for 1-2 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.