Description
A vibrant and healthy stir-fry filled with fresh spring vegetables like bell peppers, snap peas, and carrots. Perfectly sautéed with a savory sauce, this dish is light, flavorful, and comes together in no time—ideal for a quick weeknight dinner.
Ingredients
-
1 tablespoon olive oil
-
1 red bell pepper, sliced
-
1 yellow bell pepper, sliced
-
1 cup snap peas
-
1 medium carrot, thinly sliced
-
1 zucchini, sliced
-
1 cup broccoli florets
-
2 cloves garlic, minced
-
2 tablespoons soy sauce
-
1 tablespoon honey
-
1 tablespoon rice vinegar
-
1 teaspoon sesame oil
-
1/4 teaspoon crushed red pepper flakes (optional)
-
1 tablespoon sesame seeds (optional, for garnish)
-
Fresh cilantro (optional, for garnish)
Instructions
-
Heat the olive oil in a large skillet or wok over medium-high heat.
-
Add the garlic and sauté for about 1 minute until fragrant.
-
Add the bell peppers, snap peas, carrot, zucchini, and broccoli to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
-
While the vegetables cook, in a small bowl, mix together the soy sauce, honey, rice vinegar, sesame oil, and crushed red pepper flakes (if using).
-
Pour the sauce over the vegetables and toss to coat. Cook for an additional 1-2 minutes, letting the sauce thicken slightly.
-
Remove from heat and garnish with sesame seeds and fresh cilantro if desired.
-
Serve immediately over rice or noodles. Enjoy!
Notes
-
Feel free to add your favorite spring vegetables or proteins like tofu, shrimp, or chicken to customize the dish.
-
Adjust the level of sweetness or spice by increasing or decreasing the honey or red pepper flakes.
Nutrition
- Serving Size: 1 plate
- Calories: 150
- Sugar: 9g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg