Ingredients
- Broccoli florets, 1 cup
- Carrots, sliced, 1/2 cup
- Red bell pepper, chopped, 1/2 cup
- Yellow squash, diced, 1/2 cup
- Olive oil, 2 tablespoons
- Garlic, minced, 2 cloves
- Low-sodium soy sauce, 1 tablespoon
- Ground ginger, 1/2 teaspoon
Instructions
- Step 1: Prepare all vegetables by washing and chopping them into bite-sized pieces.
- Step 2: Heat olive oil in a large skillet or wok over medium-high heat.
- Step 3: Add garlic to the skillet and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Step 4: Add the broccoli, carrots, bell pepper, and squash to the skillet. Stir-fry for 5-7 minutes, until the vegetables are tender-crisp.
- Step 5: Add soy sauce and ginger to the vegetables and stir well to combine. Cook for another minute to allow the flavors to meld.
- Step 6: Serve immediately.
Notes
- Store leftover sautéed vegetables in an airtight container in the refrigerator for up to 3 days.
- For best flavor, reheat the vegetables in a skillet over medium heat with a splash of water or broth to prevent drying.
- Serve these vibrant veggies over quinoa or brown rice for a complete and nutritious meal.
- Don't overcrowd the pan – sauté in batches if necessary to ensure the vegetables brown nicely instead of steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American