Vegetable Stir Fry
A vibrant, quick-cooking stir fry with swappable vegetables and sauce options that lets you build endless variations. Perfect for weeknight dinners with crisp-tender vegetables and aromatic seasonings.
Ingredients
Method
Chop bell pepper, carrots, and onion into bite-sized pieces. Mince garlic and ginger. Slice green onions for garnish.
In a small bowl, whisk together soy sauce, rice vinegar, honey, and sriracha. Set aside.
Heat oil in a wok or large skillet over high heat until shimmering, about 1 minute.
Add garlic and ginger, stirring constantly for 30 seconds until fragrant.
Add carrots (the longest-cooking vegetable) and cook for 2 minutes, stirring frequently.
Add bell pepper and onion, cooking for 3-4 minutes until vegetables are crisp-tender, stirring frequently.
Pour in the sauce and toss everything together, cooking for 1-2 minutes until vegetables are glazed and heated through.
Transfer to a serving bowl or plates. Garnish with toasted sesame seeds and sliced green onions. Serve immediately over rice, noodles, or quinoa if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
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