Classic Vegetable Stir Fry

Bursting with vibrant colors and packed with fresh, wholesome ingredients, this Classic Vegetable Stir Fry is an absolute must-try for quick and healthy weeknight meals. Featuring crispy broccoli, tender carrots, sweet red bell peppers, and crunchy sugar snap peas, this dish delivers both flavor and texture in every bite. A fragrant sauce made from soy sauce, fresh ginger, and garlic ties it all together, while a drizzle of sesame oil and a sprinkle of sesame seeds add a nutty finishing touch. Ready in just 25 minutes with minimal prep, this veggie-packed stir fry is perfect as a light vegetarian main dish or a versatile side. Pair it with steamed rice or noodles for a meal that’s as satisfying as it is simple to make. Perfectly balanced, nutrient-rich, and brimming with flavor, this recipe is a staple your family will adore!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 2 cups broccoli florets
• 1 large carrot
• 1 large red bell pepper
• 1 cup sugar snap peas
• 1 cup baby corn
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 3 garlic cloves
• 1 inch fresh ginger
• 2 tablespoons vegetable oil
• 1 teaspoon cornstarch
• 2 tablespoons water
• 2 stalks green onions
• 1 tablespoon sesame seeds
• 0.25 teaspoon black pepper

Directions

Step 1

Begin by preparing all the ingredients. Peel and slice the carrot into thin rounds. Slice the red bell pepper into thin strips. Cut the broccoli florets into bite-sized pieces if necessary.

Step 2

Peel and mince the garlic cloves and ginger. Thinly slice the green onions and set aside separately for garnish.

Step 3

In a small bowl, mix together the soy sauce, cornstarch, and water until smooth. This will be the stir fry sauce.

Step 4

Heat a large wok or skillet over medium-high heat and add the vegetable oil. Swirl to coat the pan.

Step 5

Add the minced garlic and ginger to the hot oil and stir-fry for about 30 seconds until aromatic.

Step 6

Add the broccoli, carrots, and bell pepper to the pan. Stir-fry for about 3 minutes, keeping the vegetables moving to cook evenly.

Step 7

Add the sugar snap peas and baby corn to the vegetables in the pan. Continue to stir-fry for another 2-3 minutes until the vegetables are vibrant and just tender.

Step 8

Push the vegetables to the sides of the wok, creating a well in the center. Pour the stir fry sauce into the well, and let it bubble for 30 seconds.

Step 9

Combine the vegetables and sauce, stirring to coat the vegetables evenly. Continue to cook for another minute until the sauce thickens slightly.

Step 10

Drizzle the sesame oil over the stir fry and season with black pepper. Toss well to combine.

Step 11

Serve hot, garnished with sliced green onions and a sprinkle of sesame seeds.

Nutrition Facts

Serving size	(777.2g)

Amount per serving	% Daily Value*
Calories	719.2

Total Fat 46.3g	0%
Saturated Fat 6.7g	0%
Polyunsaturated Fat 24.8g
Cholesterol 0mg	0%
Sodium 1953.3mg	0%
Total Carbohydrate 60.2g	0%
Dietary Fiber 22.1g	0%
Total Sugars 19.4g
Protein 23.6g	0%

Vitamin D 0IU	0%
Calcium 214.9mg	0%
Iron 7.1mg	0%
Potassium 921.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.4%

Protein: 12.6%

Carbs: 32.0%