Description
Vegetable Stir Fry – Vegan Option for Summer Gatherings is a colorful, delicious dish that captures the essence of summer in every bite. Featuring a vibrant medley of fresh vegetables like broccoli, bell peppers, and snap peas, this quick stir-fry is perfect for backyard barbecues or cozy family dinners. Easily customizable based on seasonal produce or personal preferences, this recipe is not only a feast for the eyes but also a healthy choice packed with nutrients.
Ingredients
Scale
- 2 cups broccoli florets
- 1 cup carrot slices (about 2 medium carrots)
- 1 cup sliced bell peppers (red or yellow)
- 1 cup snow peas
- 1 tablespoon grated fresh ginger
- 3 cloves garlic, minced
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon sesame seeds (for garnish)
Instructions
- Prep all vegetables: wash and chop broccoli, slice carrots thinly, and cut bell peppers into strips.
- Heat a large skillet or wok over medium-high heat until hot. Add vegetable oil and let it shimmer.
- Sauté minced garlic and grated ginger for about 30 seconds until fragrant.
- Add all chopped vegetables to the pan and stir-fry vigorously for about 5 minutes until tender-crisp.
- Pour in soy sauce and stir well to coat all vegetables; cook for an additional minute.
- Transfer to serving plates and sprinkle with sesame seeds before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 170
- Sugar: 4g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: - Feel free to substitute seasonal vegetables based on availability. - For added protein, include tofu or chickpeas. - Consider using tamari for a gluten-free option.