Description
A colorful and healthy stir-fry featuring a variety of fresh summer vegetables, perfect for a quick and nutritious meal.
Ingredients
- 2 tablespoons vegetable oil
- 1 medium zucchini, sliced
- 1 medium yellow squash, sliced
- 1 red bell pepper, sliced
- 1 cup snap peas, trimmed
- 1 cup broccoli florets
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- Salt and pepper to taste
- Cooked rice or quinoa for serving
- Sesame seeds for garnish
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the zucchini and yellow squash to the skillet and stir-fry for about 2 minutes until they start to soften.
- Add the red bell pepper, snap peas, and broccoli florets. Continue to stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
- Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
- Pour in the soy sauce and sesame oil, stirring to coat the vegetables evenly.
- Add the cornstarch mixture to the skillet, stirring constantly until the sauce thickens, about 1-2 minutes.
- Season with salt and pepper to taste. Remove from heat.
- Serve the stir-fry over cooked rice or quinoa and garnish with sesame seeds.
Notes
- For added protein, include tofu or chicken by cooking it first in the skillet before adding the vegetables.
- Experiment with different vegetables such as carrots, bell peppers, or mushrooms based on your preference or seasonal availability.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg