Description
Rainbow Veggie Stir Fry is a vibrant, healthful dish bursting with fresh flavors and colors. This quick and easy recipe features a medley of bell peppers, broccoli, and carrots that come together in a delightful stir fry, perfect for busy weeknights or as a colorful side at gatherings. Enjoy the satisfying crunch of vegetables coated in a savory sauce that can be customized to your taste preferences.
Ingredients
Scale
- 1 cup bell peppers (mixed colors), sliced
- 1 cup broccoli florets
- 1 cup carrots, julienned
- 1 cup zucchini, sliced
- 2 cloves garlic, minced
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 tablespoon vegetable oil
Instructions
- Prepare all vegetables by washing and cutting them into bite-sized pieces.
- In a bowl, whisk together soy sauce, sesame oil, honey (or maple syrup), and minced garlic.
- Heat vegetable oil in a large skillet over medium-high heat.
- Add broccoli first; sauté for about 2 minutes.
- Toss in bell peppers and carrots; cook for an additional 4 minutes until slightly tender yet crisp.
- Add zucchini and pour in the sauce; stir to coat the vegetables evenly.
- Cook for another 2 minutes until everything is heated through. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 120
- Sugar: 8g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg