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Easy Veggie Stir Fry

A vibrant and quick dish packed with fresh veggies, perfect for busy weeknights or family gatherings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 cups mixed vegetables (bell peppers, broccoli, carrots, snow peas) Fresh or frozen mixed vegetables can be used.
Sauce and Seasoning
  • 2 tablespoons soy sauce
  • 1 tablespoon vegetable oil For cooking.
  • 1 teaspoon garlic, minced Fresh garlic is preferred.
  • 1 teaspoon ginger, minced Fresh ginger is preferable.
  • Salt and pepper to taste
For Serving
  • Cooked rice or noodles To serve the stir fry over.

Method
 

Preparation
  1. Wash and chop your mixed vegetables into bite-sized pieces. If using frozen vegetables, ensure they are thawed and drained.
Cooking
  1. In a large skillet or wok, heat the vegetable oil over medium-high heat.
  2. Add the minced garlic and ginger to the hot oil. Stir-fry for about 30 seconds, or until fragrant, being careful not to burn them.
  3. Toss in your mixed vegetables and stir-fry for about 5-7 minutes, or until they are tender yet still vibrant and crisp.
  4. Drizzle the soy sauce over the vegetables, and season with salt and pepper to taste. Stir well to combine all the flavors.
  5. Remove from heat and serve your delicious veggie stir fry over a bed of cooked rice or noodles. Enjoy!

Notes

For perfect stir fry, avoid overcrowding the pan and consider swapping out vegetables based on preferences. Leftovers can be stored in an airtight container for up to 3 days.