Ingredients
Units
Scale
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup sliced carrots
- 1 cup snap peas
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- Sesame seeds for garnish (optional)
- Chopped green onions for garnish (optional)
Instructions
- Prep the Vegetables: Wash and cut all vegetables into bite-sized pieces.
- Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Sauté Aromatics: Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant.
- Add Vegetables: Toss in the broccoli, bell peppers, carrots, and snap peas. Stir-fry for about 5-7 minutes, or until the vegetables are tender-crisp.
- Combine Sauce: In a small bowl, whisk together the soy sauce, sesame oil, and honey or maple syrup. Pour the sauce over the vegetables and stir to combine.
- Finish Cooking: Continue to stir-fry for another 2-3 minutes until the sauce thickens slightly.
- Serve: Remove from heat, garnish with sesame seeds and green onions if desired, and serve hot over rice or noodles.
- Prep Time: 10
- Cook Time: 10
Nutrition
- Serving Size: 4
- Calories: 150kcal
- Fat: 8g
- Carbohydrates: 18g
- Protein: 4g