Rainbow Veggie Stir-Fry
Bursting with vibrant colors and flavors, this quick and healthy stir-fry combines cauliflower, carrot, tomatoes, red pepper, broccoli, and napa cabbage in a deliciously tangy sauce. Perfect for a light lunch or dinner, this recipe is a nutritious way to enjoy a rainbow of veggies in one dish.
ingredients
- 1 small cauliflower, cut into florets
- 2 carrots, peeled and sliced
- 2 tomatoes, chopped
- 1 red pepper, thinly sliced
- 1 small broccoli, cut into florets
- 1 small napa cabbage, shredded
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- ¼ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
steps
- 1.
In a large pan or wok, heat the vegetable oil over medium-high heat.
- 2.
Add the garlic and ginger, and sauté for 1-2 minutes until fragrant.
- 3.
Add the cauliflower, carrots, tomatoes, red pepper, broccoli, and napa cabbage to the pan. Stir-fry for 4-5 minutes until the vegetables are crisp-tender.
- 4.
In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, red pepper flakes (if using), salt, and pepper.
- 5.
Pour the sauce over the vegetables, and stir-fry for an additional 1-2 minutes until the sauce coats the veggies evenly.
- 6.
Remove from heat and serve hot.
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