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Quick Crispy Stir-Fried Vegetables

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A quick and easy stir-fry recipe featuring crisp, vibrant vegetables cooked over high heat for a satisfying crunch and fresh flavor. Perfect for weeknight dinners or potlucks.

Ingredients

Scale
  • 1 cup bell peppers, sliced (red, yellow, or orange)
  • 1 cup snap peas, trimmed
  • 1 medium carrot, julienned
  • 1 cup broccoli florets
  • ½ cup sliced mushrooms (optional)
  • 2 green onions, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2 tablespoons soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon vegetable or canola oil
  • ½ teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Wash and dry all vegetables thoroughly. Slice bell peppers into thin strips about ¼ inch thick. Julienne the carrot into matchstick pieces about 2 inches long. Trim and rinse snap peas. Cut broccoli into small, bite-sized florets about 1 inch. Slice mushrooms thinly if using. Slice green onions thinly on a diagonal. Set aside.
  2. In a small bowl, combine soy sauce, toasted sesame oil, and red pepper flakes if using. Set aside.
  3. Heat wok or large skillet over medium-high heat until very hot, about 2-3 minutes. Test by sprinkling a few drops of water; they should sizzle and evaporate instantly.
  4. Add vegetable oil and swirl to coat. Add minced garlic and grated ginger, stirring constantly for about 20 seconds until fragrant but not browned.
  5. Add broccoli and carrots first. Stir-fry for about 2 minutes, tossing constantly. Then add bell peppers, snap peas, and mushrooms. Continue stirring and tossing for another 2-3 minutes until vegetables are crisp-tender with slight char spots.
  6. Pour soy sauce mixture over vegetables and toss quickly to coat. Stir in sliced green onions and cook for an additional 30 seconds.
  7. Taste and adjust seasoning with salt and pepper if needed.
  8. Serve immediately while hot and crunchy.

Notes

Do not overcrowd the pan; stir-fry in batches if needed to maintain high heat and crisp texture. Prep all vegetables before heating the pan as cooking moves quickly. Use tamari instead of soy sauce for gluten-free option. Add protein like tofu or shrimp by cooking them first and setting aside. For extra flavor, add a splash of rice vinegar or toasted sesame seeds before serving.

Nutrition

Keywords: stir-fry, vegetables, quick recipe, healthy, vegan, gluten-free, easy dinner, weeknight meal

Find it online: https://evabakery.com/quick-crispy-stir-fried-vegetables-easy-recipe-for-vibrant-healthy-meals/