Stir-Fried Wok Vegetables
Elevate your weeknight dinner game with this vibrant and nutritious Stir-Fried Wok Vegetables recipe! Bursting with colors and textures, this quick and easy dish features a medley of crispy broccoli, sweet red bell peppers, tender julienned carrots, sugar snap peas, and earthy shiitake mushrooms, all infused with the bold flavors of garlic, ginger, and a savory soy sauce glaze. Perfectly cooked in just 10 minutes with a high-heat wok technique, this dish retains the fresh crunch and natural sweetness of the vegetables. Garnished with fragrant green onions and sesame seeds, it's a visually stunning and flavorful plant-based option that can be enjoyed as a side dish or served over steamed rice or noodles for a satisfying main course. Ideal for meal prep or a speedy veggie-packed dinner, this recipe is destined to become a family favorite!
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Ingredients
- 2 tablespoons vegetable oil
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 1 cup sugar snap peas
- 1 cup shiitake mushrooms, sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Directions
Step 1
Prepare all the vegetables by washing them thoroughly. Cut the broccoli into florets, slice the red bell pepper, julienne the carrot, and slice the shiitake mushrooms. Set them aside.
Step 2
In a small bowl, mix together the soy sauce, rice vinegar, and sesame oil. Set the sauce aside for later use.
Step 3
Heat a wok over high heat until it is very hot. Add the vegetable oil, swirling to coat the sides of the wok.
Step 4
Add the garlic and ginger and stir-fry for about 30 seconds until fragrant.
Step 5
Add the broccoli, red bell pepper, carrot, sugar snap peas, and shiitake mushrooms to the wok.
Step 6
Stir-fry the vegetables continuously for about 5-6 minutes, until they are tender-crisp. If the vegetables look like they might burn, splash a little water into the wok.
Step 7
Pour the soy sauce mixture over the vegetables and continue to stir-fry for another 2-3 minutes, ensuring all the vegetables are well coated and the sauce is evenly distributed.
Step 8
Remove the wok from the heat. Sprinkle sliced green onions and sesame seeds over the vegetables before serving.
Step 9
Serve the stir-fried vegetables hot as a side dish or over steamed rice or noodles for a complete meal.
Nutrition Facts
| Serving size | (875.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 755.7 |
| Total Fat 46.9g | 0% |
| Saturated Fat 6.7g | 0% |
| Polyunsaturated Fat 24.8g | |
| Cholesterol 0mg | 0% |
| Sodium 1988.5mg | 0% |
| Total Carbohydrate 67.8g | 0% |
| Dietary Fiber 25.2g | 0% |
| Total Sugars 23.5g | |
| Protein 26.9g | 0% |
| Vitamin D 36IU | 0% |
| Calcium 222.7mg | 0% |
| Iron 7.5mg | 0% |
| Potassium 1434.7mg | 0% |
Source of Calories