Rainbow Veggie Stir-Fry
Indulge in a vibrant explosion of colors with this nutritious and flavorful vegetable stir-fry. With a medley of fresh vegetables and a zesty sesame ginger glaze, this dish is a feast for both the eyes and the taste buds. Get ready for a healthy and colorful culinary adventure!
ingredients
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 1 zucchini, sliced into matchsticks
- 1 carrot, julienned
- 1 cup broccoli florets
- 1 cup snap peas, trimmed
- 1 cup mushrooms, sliced
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, grated
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- Sesame seeds, for garnish
steps
- 1.
In a small bowl, whisk together soy sauce, sesame oil, ginger, honey, and cornstarch. Set aside.
- 2.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and stir-fry for 30 seconds.
- 3.
Add bell peppers, zucchini, carrot, broccoli, snap peas, and mushrooms to the skillet. Stir-fry for 4-5 minutes or until vegetables are crisp-tender.
- 4.
Pour the sauce mixture over the vegetables in the skillet. Stir well to coat the vegetables evenly. Cook for an additional 2 minutes until the sauce thickens.
- 5.
Remove from heat and garnish with sesame seeds.
- 6.
Serve the rainbow veggie stir-fry hot over steamed rice or noodles.
