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Chelles Recipes

Ultimate Veggie Stir Fry Flavorful and Simple Recipe

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- 1 cup broccoli florets - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 carrot, julienned - 1 cup snap peas - 1 zucchini, sliced - 1 cup baby corn, halved Fresh vegetables add color and taste to your stir fry. Broccoli florets bring crunch and health. Bell peppers add sweetness and brightness. Carrots offer a mild earthiness. Snap peas add a nice snap and fresh taste. Zucchini gives a soft texture. Baby corn adds a fun bite. - 3 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon olive oil - 1 tablespoon grated ginger - 3 cloves minced garlic Condiments and oils enhance flavor. Soy sauce provides saltiness and depth. Sesame oil adds a rich, nutty taste. Olive oil is great for cooking. Grated ginger brings warmth and spice. Minced garlic adds a strong aroma and flavor. - 1 teaspoon cornstarch mixed in 2 tablespoons cold water - Salt and pepper to taste - 2 green onions, sliced (for garnish) - Sesame seeds (for garnish) Cornstarch thickens your sauce. It helps coat the veggies nicely. Salt and pepper season your dish perfectly. Green onions add a fresh crunch on top. Sesame seeds provide a nice finish with a slight crunch. Check out the Full Recipe for more details on cooking! Start by washing all your vegetables well. I use cold water to rinse them. This helps remove dirt and any pesticides. Once clean, it’s time to cut. For this stir fry, I recommend cutting the veggies into bite-sized pieces. This makes them cook evenly and quickly. - For the broccoli, cut into small florets. - Slice the bell peppers into thin strips. - Julienne the carrot into thin sticks. - Cut the zucchini into half-moons. - Halve the baby corn for easy eating. - Snap peas can be left whole. This prep makes cooking fast and fun. Having everything ready means you won’t burn anything while chopping. Now, let’s heat the oil. In a large wok or frying pan, pour in the olive oil. Set the heat to medium-high. Once the oil is hot, add the minced garlic and grated ginger. Stir these for about 30 seconds until you smell their aroma. This step builds great flavor. Next, add the broccoli and carrots first. They need a bit more time to cook. Stir fry them for about 2-3 minutes. When they start to soften, add the bell peppers, snap peas, zucchini, and baby corn. Keep stirring for another 4-5 minutes. You want the veggies to stay bright and crunchy. It's time to add flavor. Pour in the soy sauce and sesame oil over the cooked vegetables. Mix well to coat each piece. To thicken the sauce, add the cornstarch mixed with cold water. Stir everything together for about 1-2 minutes. This makes a nice, glossy sauce that clings to the veggies. Finally, taste your stir fry. Add salt and pepper as you like. When ready to serve, transfer the stir fry to a plate. Garnish with sliced green onions and sprinkle sesame seeds on top. This adds a nice touch to your dish. Enjoy the vibrant colors and fresh flavors of your ultimate veggie stir fry! To keep your veggies crunchy, cook them in a hot pan. Aim for high heat to sear them fast. Start with harder vegetables like broccoli and carrots. Cook them for about 2-3 minutes. Then, add softer veggies like bell peppers and zucchini. This method keeps the colors bright and textures crisp. For ideal cooking times, remember that each vegetable cooks at a different rate. Snap peas and baby corn need only 4-5 minutes. Stir often to cook evenly. If you see browning, lower the heat slightly. This way, you avoid burning. For tasty stir fry, add some simple seasonings. A sprinkle of salt and pepper enhances the natural flavors. You can also try chili flakes for heat or a dash of vinegar for tang. Using different sauces adds variety. Try teriyaki sauce instead of soy sauce for a sweeter taste. You can use sesame oil for a nutty flavor. Always mix in your oils and sauces towards the end of cooking to keep the flavors fresh. To make your dish look appealing, arrange the vegetables by color. Start with green broccoli, then add bright red and yellow peppers. This creates a rainbow effect on your plate. Serve your veggie stir fry over fluffy jasmine rice or quinoa. This adds a nice base. Garnish with sliced green onions and a sprinkle of sesame seeds for that extra pop. These small touches make your meal more inviting. For the complete recipe, check out the Full Recipe section. {{image_2}} You can make your veggie stir fry even better by adding protein. Tofu and tempeh are great plant-based choices. They soak up flavors well and add a nice texture. If you prefer meat, chicken works well too. - For tofu: Use firm tofu. Cut it into cubes and press it to remove excess water. Cook it for about 5-7 minutes until golden before adding veggies. - For tempeh: Slice it thin and sauté for 3-4 minutes before mixing it in. - For chicken: Cut it into small pieces. Cook it for 4-5 minutes before adding the veggies. Adjust your cooking times to ensure proteins are cooked through. Feel free to change the veggies based on what’s in season. Seasonal vegetables taste fresher and are often cheaper. - Try asparagus in spring or squash in fall. - Carrots can swap out for bell peppers or snap peas. - You can also add leafy greens. Spinach or kale can wilt nicely into the dish. Adding greens boosts nutrients and adds color to your stir fry. If you need gluten-free options, use gluten-free soy sauce. It has the same great taste but without gluten. - For a low-carb option, skip the baby corn and use extra zucchini instead. - You can also add cauliflower rice as a base to keep it low-carb. These adaptations make it easier for everyone to enjoy this dish. To store leftover stir fry, let it cool first. Place it in an airtight container. This helps keep it fresh. You can store it in the fridge for up to three days. To maintain freshness, make sure the container seals tightly. Avoid adding extra sauce before storing, as it can make the dish soggy. For the best reheating, use a pan on medium heat. Add a splash of water or broth to help steam it. Stir frequently to ensure even heating. This keeps the veggies crunchy. You should reheat for about 5-7 minutes. You can also use a microwave. Heat for 1-2 minutes, stirring halfway through. Make sure it’s hot all the way through before serving. Yes, you can freeze veggie stir fry. To do this, let it cool completely. Transfer it to a freezer-safe container or bag. Remove as much air as possible to prevent freezer burn. It can last up to three months in the freezer. When you want to eat it, thaw it in the fridge overnight. Reheat it on the stove for the best texture. Avoid thawing in the microwave, as it can make it mushy. Enjoy your Ultimate Veggie Stir Fry later! For the full recipe, check out the details above. To reduce oil, use a non-stick pan. Start with less oil than the recipe states. You can also add a splash of vegetable broth or water while cooking. This helps steam the veggies and cuts down on grease. Use a light hand when adding soy sauce. A little goes a long way. Some of the best veggies for stir fry are: - Broccoli florets - Bell peppers - Carrots - Snap peas - Zucchini - Baby corn These veggies bring a nice balance of crunch and flavor. They cook well together and keep their bright colors. Yes, you can use frozen vegetables! They are quick and easy. Just remember they may cook faster than fresh ones. To get the best results, thaw them first. Drain any excess water. Add them to the pan just like fresh veggies. This way, you still get a good stir fry. Stir fry is a healthy choice! It packs in many veggies, which are full of vitamins. The cooking method keeps the nutrients intact. You control the oil and sauce, so you can keep it light. Plus, you can add protein like tofu or chicken for more nutrition. Overall, it’s a tasty way to eat well. For a full recipe, check out Ultimate Veggie Stir Fry. This article walks you through making a great veggie stir fry. We covered fresh vegetables, tasty sauces, and essential oils. You learned how to prep, cook, and serve your stir fry like a pro. Remember to keep veggies crisp and use the right heat. Try swapping in different proteins and veggies for variety. Finally, store, reheat, and even freeze your stir fry properly to keep it fresh. Enjoy your cooking and let your creativity shine in the kitchen!

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Are you ready to whip up a quick and tasty meal? My Ultimate Veggie Stir Fry delivers big flavors with little fuss. Packed with fresh vegetables like broccoli, bell peppers, and snap peas, this dish is as colorful as it is delicious. You’ll learn to stir fry like a pro with simple steps and expert tips. Let’s dive in and create a vibrant, healthy meal that satisfies your taste buds!

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Ingredients

List of Fresh Vegetables

– 1 cup broccoli florets

– 1 red bell pepper, sliced

– 1 yellow bell pepper, sliced

– 1 carrot, julienned

– 1 cup snap peas

– 1 zucchini, sliced

– 1 cup baby corn, halved

Fresh vegetables add color and taste to your stir fry. Broccoli florets bring crunch and health. Bell peppers add sweetness and brightness. Carrots offer a mild earthiness. Snap peas add a nice snap and fresh taste. Zucchini gives a soft texture. Baby corn adds a fun bite.

Condiments and Oils

– 3 tablespoons soy sauce

– 1 tablespoon sesame oil

– 1 tablespoon olive oil

– 1 tablespoon grated ginger

– 3 cloves minced garlic

Condiments and oils enhance flavor. Soy sauce provides saltiness and depth. Sesame oil adds a rich, nutty taste. Olive oil is great for cooking. Grated ginger brings warmth and spice. Minced garlic adds a strong aroma and flavor.

Other Essentials

– 1 teaspoon cornstarch mixed in 2 tablespoons cold water

– Salt and pepper to taste

– 2 green onions, sliced (for garnish)

– Sesame seeds (for garnish)

Cornstarch thickens your sauce. It helps coat the veggies nicely. Salt and pepper season your dish perfectly. Green onions add a fresh crunch on top. Sesame seeds provide a nice finish with a slight crunch. Check out the Full Recipe for more details on cooking!

Step-by-Step Instructions

Preparation of Vegetables

Start by washing all your vegetables well. I use cold water to rinse them. This helps remove dirt and any pesticides. Once clean, it’s time to cut. For this stir fry, I recommend cutting the veggies into bite-sized pieces. This makes them cook evenly and quickly.

– For the broccoli, cut into small florets.

– Slice the bell peppers into thin strips.

– Julienne the carrot into thin sticks.

– Cut the zucchini into half-moons.

– Halve the baby corn for easy eating.

– Snap peas can be left whole.

This prep makes cooking fast and fun. Having everything ready means you won’t burn anything while chopping.

Cooking Process

Now, let’s heat the oil. In a large wok or frying pan, pour in the olive oil. Set the heat to medium-high. Once the oil is hot, add the minced garlic and grated ginger. Stir these for about 30 seconds until you smell their aroma. This step builds great flavor.

Next, add the broccoli and carrots first. They need a bit more time to cook. Stir fry them for about 2-3 minutes. When they start to soften, add the bell peppers, snap peas, zucchini, and baby corn. Keep stirring for another 4-5 minutes. You want the veggies to stay bright and crunchy.

Finalizing the Dish

It’s time to add flavor. Pour in the soy sauce and sesame oil over the cooked vegetables. Mix well to coat each piece.

To thicken the sauce, add the cornstarch mixed with cold water. Stir everything together for about 1-2 minutes. This makes a nice, glossy sauce that clings to the veggies.

Finally, taste your stir fry. Add salt and pepper as you like.

When ready to serve, transfer the stir fry to a plate. Garnish with sliced green onions and sprinkle sesame seeds on top. This adds a nice touch to your dish. Enjoy the vibrant colors and fresh flavors of your ultimate veggie stir fry!

Tips & Tricks

Perfecting Your Stir Fry

To keep your veggies crunchy, cook them in a hot pan. Aim for high heat to sear them fast. Start with harder vegetables like broccoli and carrots. Cook them for about 2-3 minutes. Then, add softer veggies like bell peppers and zucchini. This method keeps the colors bright and textures crisp.

For ideal cooking times, remember that each vegetable cooks at a different rate. Snap peas and baby corn need only 4-5 minutes. Stir often to cook evenly. If you see browning, lower the heat slightly. This way, you avoid burning.

Flavor Enhancements

For tasty stir fry, add some simple seasonings. A sprinkle of salt and pepper enhances the natural flavors. You can also try chili flakes for heat or a dash of vinegar for tang.

Using different sauces adds variety. Try teriyaki sauce instead of soy sauce for a sweeter taste. You can use sesame oil for a nutty flavor. Always mix in your oils and sauces towards the end of cooking to keep the flavors fresh.

Presentation Tips

To make your dish look appealing, arrange the vegetables by color. Start with green broccoli, then add bright red and yellow peppers. This creates a rainbow effect on your plate.

Serve your veggie stir fry over fluffy jasmine rice or quinoa. This adds a nice base. Garnish with sliced green onions and a sprinkle of sesame seeds for that extra pop. These small touches make your meal more inviting. For the complete recipe, check out the Full Recipe section.

Variations

Protein Additions

You can make your veggie stir fry even better by adding protein. Tofu and tempeh are great plant-based choices. They soak up flavors well and add a nice texture. If you prefer meat, chicken works well too.

– For tofu: Use firm tofu. Cut it into cubes and press it to remove excess water. Cook it for about 5-7 minutes until golden before adding veggies.

– For tempeh: Slice it thin and sauté for 3-4 minutes before mixing it in.

– For chicken: Cut it into small pieces. Cook it for 4-5 minutes before adding the veggies.

Adjust your cooking times to ensure proteins are cooked through.

Vegetable Swaps

Feel free to change the veggies based on what’s in season. Seasonal vegetables taste fresher and are often cheaper.

– Try asparagus in spring or squash in fall.

– Carrots can swap out for bell peppers or snap peas.

– You can also add leafy greens. Spinach or kale can wilt nicely into the dish.

Adding greens boosts nutrients and adds color to your stir fry.

Diet-Specific Adaptations

If you need gluten-free options, use gluten-free soy sauce. It has the same great taste but without gluten.

– For a low-carb option, skip the baby corn and use extra zucchini instead.

– You can also add cauliflower rice as a base to keep it low-carb.

These adaptations make it easier for everyone to enjoy this dish.

Storage Info

Refrigeration Guidelines

To store leftover stir fry, let it cool first. Place it in an airtight container. This helps keep it fresh. You can store it in the fridge for up to three days. To maintain freshness, make sure the container seals tightly. Avoid adding extra sauce before storing, as it can make the dish soggy.

Reheating Instructions

For the best reheating, use a pan on medium heat. Add a splash of water or broth to help steam it. Stir frequently to ensure even heating. This keeps the veggies crunchy. You should reheat for about 5-7 minutes. You can also use a microwave. Heat for 1-2 minutes, stirring halfway through. Make sure it’s hot all the way through before serving.

Freezing Tips

Yes, you can freeze veggie stir fry. To do this, let it cool completely. Transfer it to a freezer-safe container or bag. Remove as much air as possible to prevent freezer burn. It can last up to three months in the freezer. When you want to eat it, thaw it in the fridge overnight. Reheat it on the stove for the best texture. Avoid thawing in the microwave, as it can make it mushy. Enjoy your Ultimate Veggie Stir Fry later! For the full recipe, check out the details above.

FAQs

How can I make my veggie stir fry less oily?

To reduce oil, use a non-stick pan. Start with less oil than the recipe states. You can also add a splash of vegetable broth or water while cooking. This helps steam the veggies and cuts down on grease. Use a light hand when adding soy sauce. A little goes a long way.

What vegetables are best for stir fry?

Some of the best veggies for stir fry are:

– Broccoli florets

– Bell peppers

– Carrots

– Snap peas

– Zucchini

– Baby corn

These veggies bring a nice balance of crunch and flavor. They cook well together and keep their bright colors.

Can I use frozen vegetables?

Yes, you can use frozen vegetables! They are quick and easy. Just remember they may cook faster than fresh ones. To get the best results, thaw them first. Drain any excess water. Add them to the pan just like fresh veggies. This way, you still get a good stir fry.

Is stir fry healthy?

Stir fry is a healthy choice! It packs in many veggies, which are full of vitamins. The cooking method keeps the nutrients intact. You control the oil and sauce, so you can keep it light. Plus, you can add protein like tofu or chicken for more nutrition. Overall, it’s a tasty way to eat well. For a full recipe, check out Ultimate Veggie Stir Fry.

This article walks you through making a great veggie stir fry. We covered fresh vegetables, tasty sauces, and essential oils. You learned how to prep, cook, and serve your stir fry like a pro. Remember to keep veggies crisp and use the right heat. Try swapping in different proteins and veggies for variety. Finally, store, reheat, and even freeze your stir fry properly to keep it fresh. Enjoy your cooking and let your creativity shine in the kitchen!

- 1 cup broccoli florets - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 carrot, julienned - 1 cup snap peas - 1 zucchini, sliced - 1 cup baby corn, halved Fresh vegetables add color and taste to your stir fry. Broccoli florets bring crunch and health. Bell peppers add sweetness and brightness. Carrots offer a mild earthiness. Snap peas add a nice snap and fresh taste. Zucchini gives a soft texture. Baby corn adds a fun bite. - 3 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon olive oil - 1 tablespoon grated ginger - 3 cloves minced garlic Condiments and oils enhance flavor. Soy sauce provides saltiness and depth. Sesame oil adds a rich, nutty taste. Olive oil is great for cooking. Grated ginger brings warmth and spice. Minced garlic adds a strong aroma and flavor. - 1 teaspoon cornstarch mixed in 2 tablespoons cold water - Salt and pepper to taste - 2 green onions, sliced (for garnish) - Sesame seeds (for garnish) Cornstarch thickens your sauce. It helps coat the veggies nicely. Salt and pepper season your dish perfectly. Green onions add a fresh crunch on top. Sesame seeds provide a nice finish with a slight crunch. Check out the Full Recipe for more details on cooking! Start by washing all your vegetables well. I use cold water to rinse them. This helps remove dirt and any pesticides. Once clean, it’s time to cut. For this stir fry, I recommend cutting the veggies into bite-sized pieces. This makes them cook evenly and quickly. - For the broccoli, cut into small florets. - Slice the bell peppers into thin strips. - Julienne the carrot into thin sticks. - Cut the zucchini into half-moons. - Halve the baby corn for easy eating. - Snap peas can be left whole. This prep makes cooking fast and fun. Having everything ready means you won’t burn anything while chopping. Now, let’s heat the oil. In a large wok or frying pan, pour in the olive oil. Set the heat to medium-high. Once the oil is hot, add the minced garlic and grated ginger. Stir these for about 30 seconds until you smell their aroma. This step builds great flavor. Next, add the broccoli and carrots first. They need a bit more time to cook. Stir fry them for about 2-3 minutes. When they start to soften, add the bell peppers, snap peas, zucchini, and baby corn. Keep stirring for another 4-5 minutes. You want the veggies to stay bright and crunchy. It's time to add flavor. Pour in the soy sauce and sesame oil over the cooked vegetables. Mix well to coat each piece. To thicken the sauce, add the cornstarch mixed with cold water. Stir everything together for about 1-2 minutes. This makes a nice, glossy sauce that clings to the veggies. Finally, taste your stir fry. Add salt and pepper as you like. When ready to serve, transfer the stir fry to a plate. Garnish with sliced green onions and sprinkle sesame seeds on top. This adds a nice touch to your dish. Enjoy the vibrant colors and fresh flavors of your ultimate veggie stir fry! To keep your veggies crunchy, cook them in a hot pan. Aim for high heat to sear them fast. Start with harder vegetables like broccoli and carrots. Cook them for about 2-3 minutes. Then, add softer veggies like bell peppers and zucchini. This method keeps the colors bright and textures crisp. For ideal cooking times, remember that each vegetable cooks at a different rate. Snap peas and baby corn need only 4-5 minutes. Stir often to cook evenly. If you see browning, lower the heat slightly. This way, you avoid burning. For tasty stir fry, add some simple seasonings. A sprinkle of salt and pepper enhances the natural flavors. You can also try chili flakes for heat or a dash of vinegar for tang. Using different sauces adds variety. Try teriyaki sauce instead of soy sauce for a sweeter taste. You can use sesame oil for a nutty flavor. Always mix in your oils and sauces towards the end of cooking to keep the flavors fresh. To make your dish look appealing, arrange the vegetables by color. Start with green broccoli, then add bright red and yellow peppers. This creates a rainbow effect on your plate. Serve your veggie stir fry over fluffy jasmine rice or quinoa. This adds a nice base. Garnish with sliced green onions and a sprinkle of sesame seeds for that extra pop. These small touches make your meal more inviting. For the complete recipe, check out the Full Recipe section. {{image_2}} You can make your veggie stir fry even better by adding protein. Tofu and tempeh are great plant-based choices. They soak up flavors well and add a nice texture. If you prefer meat, chicken works well too. - For tofu: Use firm tofu. Cut it into cubes and press it to remove excess water. Cook it for about 5-7 minutes until golden before adding veggies. - For tempeh: Slice it thin and sauté for 3-4 minutes before mixing it in. - For chicken: Cut it into small pieces. Cook it for 4-5 minutes before adding the veggies. Adjust your cooking times to ensure proteins are cooked through. Feel free to change the veggies based on what’s in season. Seasonal vegetables taste fresher and are often cheaper. - Try asparagus in spring or squash in fall. - Carrots can swap out for bell peppers or snap peas. - You can also add leafy greens. Spinach or kale can wilt nicely into the dish. Adding greens boosts nutrients and adds color to your stir fry. If you need gluten-free options, use gluten-free soy sauce. It has the same great taste but without gluten. - For a low-carb option, skip the baby corn and use extra zucchini instead. - You can also add cauliflower rice as a base to keep it low-carb. These adaptations make it easier for everyone to enjoy this dish. To store leftover stir fry, let it cool first. Place it in an airtight container. This helps keep it fresh. You can store it in the fridge for up to three days. To maintain freshness, make sure the container seals tightly. Avoid adding extra sauce before storing, as it can make the dish soggy. For the best reheating, use a pan on medium heat. Add a splash of water or broth to help steam it. Stir frequently to ensure even heating. This keeps the veggies crunchy. You should reheat for about 5-7 minutes. You can also use a microwave. Heat for 1-2 minutes, stirring halfway through. Make sure it’s hot all the way through before serving. Yes, you can freeze veggie stir fry. To do this, let it cool completely. Transfer it to a freezer-safe container or bag. Remove as much air as possible to prevent freezer burn. It can last up to three months in the freezer. When you want to eat it, thaw it in the fridge overnight. Reheat it on the stove for the best texture. Avoid thawing in the microwave, as it can make it mushy. Enjoy your Ultimate Veggie Stir Fry later! For the full recipe, check out the details above. To reduce oil, use a non-stick pan. Start with less oil than the recipe states. You can also add a splash of vegetable broth or water while cooking. This helps steam the veggies and cuts down on grease. Use a light hand when adding soy sauce. A little goes a long way. Some of the best veggies for stir fry are: - Broccoli florets - Bell peppers - Carrots - Snap peas - Zucchini - Baby corn These veggies bring a nice balance of crunch and flavor. They cook well together and keep their bright colors. Yes, you can use frozen vegetables! They are quick and easy. Just remember they may cook faster than fresh ones. To get the best results, thaw them first. Drain any excess water. Add them to the pan just like fresh veggies. This way, you still get a good stir fry. Stir fry is a healthy choice! It packs in many veggies, which are full of vitamins. The cooking method keeps the nutrients intact. You control the oil and sauce, so you can keep it light. Plus, you can add protein like tofu or chicken for more nutrition. Overall, it’s a tasty way to eat well. For a full recipe, check out Ultimate Veggie Stir Fry. This article walks you through making a great veggie stir fry. We covered fresh vegetables, tasty sauces, and essential oils. You learned how to prep, cook, and serve your stir fry like a pro. Remember to keep veggies crisp and use the right heat. Try swapping in different proteins and veggies for variety. Finally, store, reheat, and even freeze your stir fry properly to keep it fresh. Enjoy your cooking and let your creativity shine in the kitchen!

Ultimate Veggie Stir Fry

Elevate your dinner game with this ultimate veggie stir fry recipe! Packed with vibrant broccoli, bell peppers, snap peas, and more, this dish is not only delicious but also quick to prepare. With fragrant garlic and ginger, plus a savory soy sauce blend, your taste buds are in for a treat. Perfect for weeknight meals or impressing guests, click through to explore the full recipe and make this colorful dish tonight!
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Ingredients
  

1 cup broccoli florets

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 carrot, julienned

1 cup snap peas

1 zucchini, sliced

1 cup baby corn, halved

3 cloves garlic, minced

1 tablespoon ginger, grated

3 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon olive oil

1 teaspoon cornstarch mixed in 2 tablespoons cold water

Salt and pepper to taste

2 green onions, sliced (for garnish)

Sesame seeds (for garnish)

Instructions
 

Prep the Vegetables: Wash and cut all vegetables as mentioned in the ingredients list. Ensure they are bite-sized for quick cooking.

    Heat the Oil: In a large wok or frying pan, heat the olive oil over medium-high heat. Once hot, add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.

      Stir Fry the Veggies: Add the broccoli and carrots to the pan first, cooking for about 2-3 minutes until they start to soften. Then add the bell peppers, snap peas, zucchini, and baby corn. Stir fry for another 4-5 minutes, ensuring the veggies remain vibrant and crunchy.

        Add Sauce: Pour in the soy sauce and sesame oil evenly over the stir-fried vegetables. Stir well to coat all the veggies in the sauce.

          Thicken the Sauce: Add the cornstarch mixture to the pan, mixing it through to thicken the sauce slightly. Cook for an additional 1-2 minutes until everything is well combined and heated through.

            Seasoning Touch: Taste and season with salt and pepper as desired.

              Serve: Remove from heat and transfer to a serving plate. Garnish with sliced green onions and sprinkle sesame seeds on top.

                - Prep Time: 15 mins | Total Time: 25 mins | Servings: 4

                  - Presentation Tips: Serve the stir fry over a bed of steamed jasmine rice or quinoa, and arrange colorful veggies on top for an eye-catching dish.

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