Description
A quick, healthy, and delicious Summer Veggie Stir-Fry with Ginger Soy Sauce, packed with fresh vegetables and bursting with flavor.
Ingredients
Scale
- 1 cup bell peppers (red, yellow, and green), sliced
- 1 cup broccoli florets
- 1 cup snap peas, trimmed
- 1 medium carrot, julienned
- 1 small zucchini, sliced
- 2 tablespoons vegetable oil (or sesame oil)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons soy sauce (low-sodium preferred)
- 1 tablespoon honey or maple syrup (for sweetness)
- 1 teaspoon sesame oil (optional, for flavor)
- 1 tablespoon sesame seeds (for garnish)
- Salt and pepper to taste
- Cooked rice or quinoa (for serving)
Instructions
- Wash all vegetables thoroughly and cut them into uniform shapes.
- In a small bowl, combine soy sauce, honey (or maple syrup), and sesame oil to make the sauce.
- Heat vegetable oil in a large skillet or wok over medium-high heat, then add minced garlic and grated ginger, stir-frying for about 30 seconds.
- Add broccoli and carrots to the skillet and stir-fry for 2-3 minutes until they start to soften.
- Toss in bell peppers, snap peas, and zucchini, continuing to stir-fry for another 3-4 minutes until tender-crisp.
- Pour the ginger soy sauce over the vegetables and toss to coat evenly, cooking for an additional minute.
- Adjust seasoning with salt and pepper if needed, then remove from heat and serve with cooked rice or quinoa.
Notes
- Use fresh, seasonal vegetables for the best flavor and nutrition.
- Feel free to adjust the sweetness of the sauce to your liking.
- Consider adding protein options like tofu, chicken, shrimp, or beef for a heartier meal.
- Experiment with different flavor profiles by adding spices or herbs.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Summer Veggie Stir-Fry, Ginger Soy Sauce, Healthy Recipe, Quick Meal, Vegetarian