Decathlon Veggie Stir-Fry

Name: Decathlon Veggie Stir-Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 1 cup broccoli florets; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 cup sugar snap peas; 1 medium carrot, julienned; 1 small zucchini, sliced; 1 cup sliced mushrooms; 2 cloves garlic, minced; 1 tbsp ginger, grated; 2 tbsp soy sauce; 1 tbsp sesame oil; Salt and pepper to taste; 2 tbsp sesame seeds for garnish

🕒 Prep: 10 min

🔥 Cook: 10 min

🍽 Serves: 4

★★★★★

Be the First to Review!

Welcome to the world of vibrant colors and crisp textures with our Decathlon Veggie Stir-Fry. This dish is a quick, nutrient-packed meal that’s perfect for busy weeknights or whenever you need a veggie boost. With its simple preparation and dynamic flavors, it’s a surefire way to make vegetables the star of your meal.

Save Print Jump to Recipe

Ingredients for Decathlon Veggie Stir-Fry

Olive oil sets the stage for sautéing, adding a subtle richness without overpowering flavors. Broccoli florets bring a satisfying crunch and a dose of fiber. The duo of red and yellow bell peppers not only adds vibrant color but also a sweet, juicy element. Sugar snap peas and the medium carrot, julienned for easy cooking, contribute additional sweetness and texture.

Zucchini offers a soft, buttery contrast, while sliced mushrooms bring an earthy depth. The aromatics, garlic and ginger, infuse the dish with warmth and complexity. Soy sauce and sesame oil coat everything with a savory, nutty glaze. Finally, a sprinkle of sesame seeds adds a delightful crunch and visual appeal.

Tips & Tricks

Prep all your vegetables before you start cooking. Stir-frying is quick, and having everything ready to go is key.
For an extra kick, add a pinch of red pepper flakes with the garlic and ginger.
Use a large pan or wok to ensure even cooking and enough room for all the veggies to move around.

Serving Suggestions

This vibrant stir-fry pairs wonderfully with steamed jasmine rice or quinoa for a complete meal. Alternatively, serve it over a bed of noodles tossed with a bit of sesame oil for an Asian-inspired twist. For a protein boost, consider adding tofu, chicken, or shrimp.

Frequently Asked Questions

Can I use frozen vegetables?: Yes, but the texture may be softer. Ensure they are fully thawed and drained before cooking.
How do I store leftovers?: Store in an airtight container in the fridge for up to three days. Reheat in a pan over medium heat for best results.
Can I make this dish gluten-free?: Yes, simply use tamari instead of soy sauce.

Decathlon Veggie Stir-Fry Recipe Walkthrough

Start by heating the olive oil in a large pan over medium-high heat. You want the oil shimmering but not smoking. Toss in the broccoli florets and give them a quick sauté for about two minutes. This helps them retain their crunch.

Add the red and yellow bell peppers, sugar snap peas, and carrots to the pan. Stir them around for another three minutes. You’ll see the colors brighten as they cook, which is exactly what you want.

Next, introduce the zucchini and mushrooms. Stir-fry them for three more minutes. The zucchini should be tender but not mushy, and the mushrooms should release their juices, adding depth to the mix.

Now it’s time for the aromatics. Add the garlic and ginger and stir continuously for one minute. You should smell their fragrant aromas as they hit the heat.

Pour in the soy sauce and sesame oil. Stir well to ensure all the vegetables are evenly coated and heated through, which will take about two minutes. Season with salt and pepper to taste.

Finally, sprinkle the sesame seeds over the top before serving. This adds a nice finishing touch both in taste and appearance.

Why You'll Love This Recipe

A rainbow of fresh, crisp vegetables in every bite.
Quick to prepare and cook — under 20 minutes from start to finish.
Adaptable to whatever veggies you have on hand.
Perfect for meal prep and leftovers taste great.

Ingredients

2 tbsp olive oil

1 cup broccoli florets

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 cup sugar snap peas

1 medium carrot, julienned

1 small zucchini, sliced

1 cup sliced mushrooms

2 cloves garlic, minced

1 tbsp ginger, grated

2 tbsp soy sauce

1 tbsp sesame oil

Salt and pepper to taste

2 tbsp sesame seeds for garnish

Step-by-step Instructions

1. Heat olive oil in a large pan over medium-high heat.

2. Add broccoli florets and sauté for 2 minutes.

3. Stir in red and yellow bell peppers, sugar snap peas, and carrots; cook for another 3 minutes.

4. Add zucchini and mushrooms to the pan and continue to stir-fry for 3 minutes.

5. Add garlic and ginger, stirring continuously for 1 minute.

6. Pour in soy sauce and sesame oil; mix well until all vegetables are coated and heated through, about 2 minutes.