Rainbow Veggie Stir Fry with Ginger Soy Sauce

🕒 Prep: 10 min
🔥 Cook: 10 min
🍽 Serves: 4
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This Rainbow Veggie Stir Fry with Ginger Soy Sauce is a vibrant, healthy twist on a weeknight classic. Packed with colorful vegetables and paired with a zesty sauce, it's a feast for the eyes and the palate.

Ingredients for Rainbow Veggie Stir Fry with Ginger Soy Sauce

Vegetable oil is your base for stir-frying, providing a neutral flavor and high smoke point. Red and yellow bell peppers add a sweet, crunchy texture and vibrant color. Broccoli brings a hearty, nutritious component to the dish, while sugar snap peas offer a crisp bite. Carrot, when julienned, adds a touch of sweetness and extra crunch. Mushrooms bring an earthy depth to the mix.

Garlic and ginger are the aromatic powerhouses, infusing the stir fry with their bold flavors. The soy sauce is the salty, umami-rich base for the sauce, complemented by the sweetness of honey and the tangy touch of rice vinegar. A splash of sesame oil gives the dish its distinctive nutty aroma. Finally, sesame seeds and green onions garnish the stir fry, adding texture and a pop of freshness.

Tips & Tricks

  • Prep all your ingredients before you start cooking, as stir-frying is a fast process.
  • Cut vegetables into uniform sizes for even cooking.
  • If you prefer softer vegetables, add a splash of water to the pan and cover it briefly to steam them a bit.

Serving Suggestions

Serve this stir fry over a bed of steamed jasmine or brown rice for a complete meal. It also pairs well with quinoa or rice noodles if you’re looking to switch things up a bit. A side of crispy tofu or grilled chicken would complement the flavors nicely for those seeking extra protein.

Frequently Asked Questions

Can I use frozen vegetables?
Yes, but be sure to thaw and drain them first to prevent excess moisture in the stir fry.
Is there a substitute for honey?
You can use maple syrup or agave nectar as a vegan alternative.

Rainbow Veggie Stir Fry with Ginger Soy Sauce Recipe Walkthrough

Start by heating the vegetable oil in a large wok or skillet over medium-high heat. You want the oil hot enough to sizzle when you add the aromatics. Toss in the garlic and ginger, and stir-fry for about 30 seconds. Keep them moving to avoid burning, as they cook fast.

Next, add the sliced red and yellow bell peppers, broccoli florets, sugar snap peas, and carrot. Stir-fry these for 3-4 minutes, keeping them crisp-tender. The goal is to maintain their vibrant colors and crunchy texture.

Once the initial veggies are just about right, add the sliced mushrooms to the skillet. Continue stir-frying for another 2 minutes. Mushrooms cook down quickly, so they don’t need as long as the other veggies.

In a small bowl, whisk together the soy sauce, honey, rice vinegar, and sesame oil. Pour this sauce over the veggies, tossing everything to coat evenly. Let it cook for 1-2 minutes until everything is heated through and the flavors meld beautifully.

Finish off by sprinkling sesame seeds and chopped green onions on top before serving. These add a final layer of flavor and texture that completes the dish.

Why You'll Love This Recipe

  • Quick and easy: Perfect for busy weeknights when you need something fast and satisfying.
  • Customizable: Swap in your favorite veggies or whatever you have on hand.
  • Healthy: Loaded with fresh, nutrient-rich vegetables.
  • Flavorful: The ginger soy sauce adds a delicious, savory kick.

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

Step-by-step 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.

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