Veggie Burst Stir Fry
Experience the joy of knife skills with this colorful vegetable stir fry bursting with flavors, textures, and vibrant colors. Savor the fresh crunch of bell peppers, zucchini, carrots, and snow peas, all stir-fried to perfection in a savory soy-ginger sauce. This simple and healthy recipe will surely impress both your taste buds and your knife skills!
ingredients
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 zucchini, sliced
- 2 carrots, julienned
- 1 cup snow peas
- 1 onion, thinly sliced
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 tablespoon cornstarch
- Salt and pepper, to taste
- Sesame seeds, for garnish
- Fresh cilantro, chopped, for garnish
steps
- 1.
In a small bowl, whisk together soy sauce, sesame oil, cornstarch, and ginger.
- 2.
Heat vegetable oil in a large skillet or wok over medium-high heat.
- 3.
Add garlic and onions, sauté for 2 minutes until fragrant.
- 4.
Add bell peppers, zucchini, carrots, and snow peas. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
- 5.
Pour the soy sauce mixture over the vegetables. Toss to coat evenly and cook for an additional 2 minutes until the sauce thickens.
- 6.
Season with salt and pepper to taste.
- 7.
Remove from heat and garnish with sesame seeds and fresh cilantro.
- 8.
Serve hot as a side dish or over steamed rice for a satisfying main course.
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