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- 1 cup broccoli florets - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 medium carrot, julienned - 1 cup snap peas - 1 small zucchini, sliced - 2 tablespoons vegetable oil - 3 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 3 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon sesame oil - 1 teaspoon cornstarch (optional, for thickening) - Salt and pepper to taste - Sesame seeds for garnish (optional) - Cooked rice or noodles for serving

Speedy Veggie Stir-Fry in 30 Minutes

Discover a delightful way to enjoy fresh vegetables with this Quick & Colorful Veggie Stir-Fry recipe! Not only does it bring vibrant colors to your plate, but it also packs essential nutrients that promote health and wellness. This easy-to-follow recipe utilizes a variety of seasonal veggies, creating a balanced and nutritious meal. With simple ingredients and quick cooking techniques, you'll have a delicious dish ready in no time! Perfect for quick weeknight dinners or meal prep.
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Ingredients
  

1 cup broccoli florets

1 cup assorted bell peppers (red, yellow, and green), sliced

1 cup snap peas, trimmed

1 medium carrot, julienned

1 small zucchini, thinly sliced

3 green onions, chopped

2 cloves garlic, minced

1 tablespoon fresh ginger, finely minced

3 tablespoons low-sodium soy sauce

1 tablespoon sesame oil

1 tablespoon olive oil

1 teaspoon cornstarch (optional, for a thicker sauce)

2 tablespoons water (if using cornstarch)

Salt and freshly ground black pepper to taste

Cooked rice or noodles, for serving

Toasted sesame seeds and fresh cilantro for garnish

Instructions
 

Prep the Veggies: Begin by thoroughly washing and chopping all vegetables. This not only speeds up the cooking process but also ensures you have everything organized and at your fingertips when it's time to cook.

    Prepare the Sauce: In a small mixing bowl, whisk together the soy sauce, sesame oil, and if you desire a thicker sauce, mix in the cornstarch and water until smooth. This combination will provide both flavor and a pleasant consistency to your stir-fry.

      Heat the Pan: Place a large skillet or wok over medium-high heat and pour in the olive oil. Let it heat up until shimmering, but be cautious not to let it start smoking.

        Sauté the Aromatics: Add the minced garlic and ginger to the heated pan. Stir-fry for about 30 seconds, or until fragrant, watching closely to prevent burning.

          Cook the Veggies: Introduce the broccoli, bell peppers, snap peas, julienned carrot, and sliced zucchini to the pan. Stir-fry everything for approximately 5-7 minutes, or until the vegetables reach a tender-crisp texture. Season lightly with salt and black pepper to enhance their natural flavors.

            Incorporate the Sauce: Drizzle the prepared soy sauce mixture over the stir-fried vegetables. If you opted not to use cornstarch for thickening, feel free to skip this step. Toss everything thoroughly to ensure all the veggies are well coated and continue cooking for an additional 2-3 minutes, allowing the sauce to slightly thicken.

              Finish and Serve: Once cooked, remove the pan from the heat. Stir in the chopped green onions and give everything one final toss to combine. Serve the vibrant stir-fry over cooked rice or noodles, and don’t forget to garnish with a sprinkle of toasted sesame seeds and fresh cilantro for an extra pop of flavor and visual appeal.

                Enjoy: Serve your stir-fry hot and savor the delightful crunch and colorful array of flavors!

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4