Stir-Fry Vegetables

• 2 tablespoons vegetable oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• Cooked rice, for serving

Steps

1. 1 Heat vegetable oil in a large skillet or wok over medium-high heat.
2. 2 Add garlic and ginger, stir-fry for about 30 seconds until fragrant.
3. 3 Add bell peppers, zucchini, broccoli, and carrot. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
4. 4 In a small bowl, mix soy sauce and oyster sauce. Pour over vegetables and toss to coat.
5. 5 Drizzle with sesame oil and cook for another minute.
6. 6 Serve immediately over cooked rice.

Nutrition

Tips

• For extra flavor, add a pinch of crushed red pepper flakes.
• Feel free to swap in your favorite veggies like mushrooms or snap peas.
• Ensure your vegetables are dry before cooking to achieve a better sear.
• If you prefer softer veggies, cook them a bit longer, but keep an eye to avoid overcooking.
• For a protein boost, add tofu or chicken, ensuring chicken reaches an internal temperature of 165°F.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave.

Serving Suggestions

• Serve with steamed jasmine rice.
• Pair with a side of miso soup.
• Add a sprinkle of sesame seeds for extra crunch.
• Enjoy with a drizzle of chili oil for heat lovers.

FAQ