Vegetable Stir-Fry
A colorful and healthy vegetable stir-fry with a flavorful sauce.
Ingredients:
- broccoli florets - 200 grams (2 cups)
- carrot, sliced - 1 carrots (1 carrots)
- red bell pepper, sliced - 1 pepper (1 pepper)
- yellow bell pepper, sliced - 1 pepper (1 pepper)
- zucchini, sliced - 1 zucchini (1 zucchini)
- onion, sliced - 1 onion (1 onion)
- garlic cloves, minced - 3 cloves (3 cloves)
- ginger, grated - 6 grams (1 tablespoon)
- vegetable oil - 30 milliliters (2 tablespoons)
- soy sauce - 45 milliliters (3 tablespoons)
- cornstarch - 8 grams (1 tablespoon)
- water - 60 milliliters (0.25 cup)
- sesame oil - 5 milliliters (1 teaspoon)
Instructions:
- In a small bowl, whisk together the soy sauce, cornstarch, water, and sesame oil. Set aside.
- Heat the vegetable oil in a large wok or skillet over medium-high heat.
- Add the minced garlic and grated ginger, and stir-fry for 30 seconds.
- Add the broccoli, carrot, bell peppers, zucchini, and onion to the wok.
- Stir-fry the vegetables for 5-7 minutes, or until they are crisp-tender.
- Pour the sauce mixture into the wok and stir to coat the vegetables.
- Continue cooking for an additional 2-3 minutes, or until the sauce has thickened.
- Serve the vegetable stir-fry hot, with steamed rice or noodles.
Notes:
You can also add tofu, chicken, or shrimp for additional protein.
Nutrition:
- Calories: 150
- Fat: 7g
- Carbs: 18g
- Protein: 4g