Description
Vegetable Stir Fry – Vegan Option for Summer Gatherings is a colorful and flavorful dish that showcases the best of fresh, seasonal vegetables. Perfect for summer evenings, this quick stir fry combines crunchy bell peppers, crisp broccoli, and sweet carrots in a savory sauce. It’s not just about the taste; it’s about creating lasting memories around the table with loved ones. With its vibrant presentation and healthy ingredients, this dish is sure to impress both vegan and non-vegan guests alike.
Ingredients
Scale
- 1 cup bell peppers (mixed colors)
- 1 cup broccoli florets
- 1 cup carrots (sliced thinly)
- 2 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 3 cloves garlic (minced)
- 1/2 cup vegetable broth
- 1 tsp cornstarch mixed with 2 tsp water
Instructions
- Prepare your veggies: Wash and chop bell peppers, broccoli, and carrots into bite-sized pieces.
- Heat the wok: Over medium-high heat, add sesame oil until shimmering.
- Sauté garlic: Add minced garlic to the hot oil for about 30 seconds, stirring quickly.
- Toss in vegetables: Start with carrots, then add bell peppers and broccoli; cook for 3-4 minutes until tender-crisp.
- Make the sauce: Whisk together soy sauce, vegetable broth, and cornstarch mixture; pour over veggies.
- Stir until thickened: Cook for an additional couple of minutes until the sauce coats the vegetables. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 560mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Array