Vegan Stir-Fried Vegetables with Egg

Experience the perfect balance of vibrant, nutrient-packed produce and savory Asian-inspired flavors with this Vegan Stir-Fried Vegetables recipe. Featuring a colorful medley of broccoli, crisp bell peppers, baby corn, snap peas, and carrots, this dish is brought to life with a fragrant blend of garlic, ginger, and a silky soy-based sauce. Ready in just 25 minutes, it's perfect for busy weeknights while remaining versatile enough for any meal. The umami-rich stir-fry sauce, made with toasted sesame oil and a hint of cornstarch for that ideal velvety texture, coats the tender-crisp veggies beautifully. Top it off with a sprinkle of green onions and sesame seeds for the ultimate finishing touch. Pair this vegan favorite with fluffy rice or noodles for a wholesome, satisfying meal packed with flavor and texture, perfect for plant-based eaters and veggie lovers alike.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 2 cups broccoli florets
• 1 cup carrots, thinly sliced
• 1 large red bell pepper, sliced
• 1 cup snap peas
• 1 cup baby corn
• 1 tablespoon ginger, minced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce (tamari for gluten-free option)
• 1 tablespoon toasted sesame oil
• 1 teaspoon cornstarch
• 2 tablespoons vegetable broth
• 1 tablespoon olive oil
• 2 stalks green onions, chopped
• 1 teaspoon sesame seeds (optional, for garnish)

Directions

Step 1

Prepare all the vegetables by washing, slicing, and chopping as needed.

Step 2

In a small bowl, mix the soy sauce, toasted sesame oil, cornstarch, and vegetable broth until well combined to create the stir-fry sauce.

Step 3

Heat a large skillet or wok over medium-high heat and add the olive oil.

Step 4

Once the oil is hot, add the minced ginger and garlic. Stir frequently to prevent burning and cook for about 30 seconds, until fragrant.

Step 5

Add the broccoli florets, carrots, and red bell peppers to the skillet. Stir-fry for 3-4 minutes until they start to soften.

Step 6

Next, add the snap peas and baby corn. Stir-fry for an additional 3 minutes to ensure all the vegetables are tender-crisp.

Step 7

Pour the prepared stir-fry sauce over the vegetables and toss to coat evenly. Cook for another 2 minutes, allowing the sauce to thicken and coat the vegetables.

Step 8

Remove the skillet from the heat and sprinkle the chopped green onions over the top.

Step 9

Garnish with sesame seeds, if desired, and serve immediately with your choice of rice or noodles.

Nutrition Facts

Serving size	(870.7g)

Amount per serving	% Daily Value*
Calories	577.6

Total Fat 31.1g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 1.4g
Cholesterol 0mg	0%
Sodium 2280.7mg	0%
Total Carbohydrate 62.5g	0%
Dietary Fiber 19.6g	0%
Total Sugars 26.1g
Protein 20.3g	0%

Vitamin D 0IU	0%
Calcium 315.7mg	0%
Iron 8.1mg	0%
Potassium 1407.7mg	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: 45.8%

Protein: 13.3%

Carbs: 40.9%