Vegetable Stir-Fry

This vegetable stir-fry is fast, vibrant, and satisfying. Broccoli stays crisp-tender, bell peppers add sweetness, and peas bring little pops of freshness. It’s a flexible, everyday dish that works over rice, noodles, or all on its own.

This is Let’s Veg cooking made for busy days.

Olivia

Vegetable Stir-Fry

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Vegetable stir-fry with broccoli, bell peppers, and peas cooked fast and fresh. A simple Let’s Veg recipe perfect for easy dinners.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: Main Course

Cuisine: Chinese

Calories: 139

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

  

1x2x3x?

• 2 tbsp vegetable or sesame oil
• 2 cups broccoli florets
• 1 red bell pepper sliced
• 1 yellow or green bell pepper sliced
• 1 cup green peas fresh or frozen
• 2 cloves garlic minced
• 1 tsp grated fresh ginger
• Stir-Fry Sauce
• 2 tbsp soy sauce or tamari
• 1 tbsp rice vinegar or lemon juice
• 1 tsp honey or maple syrup optional
• 1 tsp cornstarch mixed with 2 tbsp water optional, for thickening

Equipment

Steel Wok

Cooking Instructions

 

1. Heat oil in a large skillet or wok over medium-high heat.
2. Add broccoli and stir-fry for 3-4 minutes until bright and just tender.
3. Add bell peppers and cook for 2 minutes.
4. Add peas, garlic, and ginger; stir-fry for 1 minute.
5. Pour in stir-fry sauce and cook for 1-2 minutes, until glossy and coated.
6. Remove from heat and serve hot.

Nutrition

Calories: 139kcalCarbohydrates: 15gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 523mgPotassium: 384mgFiber: 5gSugar: 7gVitamin A: 2424IUVitamin C: 132mgCalcium: 39mgIron: 1mg

Notes

Add tofu or eggs for extra protein

Serve with rice or noodles

Works well with mixed frozen vegetables

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