Ingredients
Scale
- 1 cup bell peppers (mixed colors, sliced)
- 1 cup broccoli florets
- 1 cup carrots (thinly sliced)
- 1 cup snow peas
- 3 cloves garlic (minced)
- 3 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 2 tsp cornstarch mixed with 2 tbsp water
Instructions
- Wash and chop all vegetables into even pieces for uniform cooking.
- In a small bowl, whisk together soy sauce, sesame oil, and cornstarch mixture until smooth; set aside.
- Heat oil in a large skillet or wok over medium-high heat. Add minced garlic and sauté until fragrant (about 30 seconds).
- Add chopped vegetables to the skillet and stir-fry for about 5 minutes until tender-crisp.
- Pour sauce over the stir-fried veggies and stir continuously for an additional 2 minutes until evenly coated and glossy.
- Serve hot, garnished with sesame seeds if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 5g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg