Ingredients
- Broccoli florets: 2 cups
- Carrots, sliced: 1 cup
- Bell pepper (any color), sliced: 1 cup
- Snow peas: 1 cup
- Onion, sliced: 1/2 medium
- Soy sauce: 3 tablespoons
- Sesame oil: 2 tablespoons
- Cornstarch: 1 tablespoon
Instructions
- Step 1: Prepare all vegetables by washing and chopping them into bite-sized pieces.
- Step 2: In a small bowl, whisk together soy sauce, sesame oil, and cornstarch to create the stir-fry sauce.
- Step 3: Heat a large wok or skillet over medium-high heat. Add a tablespoon of oil and stir-fry the onion until translucent, about 2 minutes.
- Step 4: Add the broccoli, carrots, and bell pepper to the wok and stir-fry for 5-7 minutes, or until slightly tender.
- Step 5: Add the snow peas and stir-fry for another 2 minutes.
- Step 6: Pour the sauce over the vegetables and stir-fry until the sauce thickens and coats the vegetables, about 1-2 minutes. Serve immediately.
Notes
- Store leftover stir-fry in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the stir-fry in a skillet over medium heat, adding a splash of water or broth to prevent sticking and restore moisture.
- Serve your vegetable stir-fry over brown rice or quinoa for a complete and satisfying meal.
- To prevent soggy vegetables, make sure your wok is very hot before adding them and don't overcrowd the pan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American