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Vegetable Stir-Fry with Balanced Sauce

This vibrant vegetable stir-fry features crisp bell peppers, tender broccoli, and sweet carrots coated in a glossy, savory sauce. The dish is cooked quickly over high heat, resulting in colorful, crunchy vegetables with a fragrant, smoky aroma and a satisfying final texture. It’s a simple, flavorful way to turn everyday greens into a lively meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups mixed vegetables (bell peppers, broccoli, carrots) sliced or cut into bite-sized pieces
  • 3 cloves garlic minced finely
  • 2 tablespoons soy sauce or coconut aminos
  • 1 teaspoon sesame oil added at the end
  • 1 tablespoon neutral oil (canola, grapeseed) for stir-frying
  • 1 tablespoon water or broth for adjustments
  • 2 green onions green onions sliced thinly, for garnish

Equipment

  • Wok or wide skillet
  • Spatula or tongs
  • Small bowl
  • Knife and cutting board
  • Measuring spoons

Method
 

  1. Prepare all vegetables by slicing bell peppers, cutting broccoli into small florets, and julienning carrots for quick cooking. Mince the garlic finely and set aside.
  2. Heat your wok or wide skillet over high heat until it just starts to smoke, then add the neutral oil. Swirl to coat the pan evenly.
  3. Add the minced garlic to the hot oil and stir quickly for about 15 seconds until fragrant—that’s when you’ll smell a warm, aromatic aroma filling the air.
  4. Toss in the denser vegetables like broccoli and carrots first, stirring constantly to help them soften slightly and develop a slight char around the edges, about 2-3 minutes.
  5. Add the sliced bell peppers last, cooking for another 2 minutes until they turn bright and slightly blistered, but still crunchy.
  6. Pour in the soy sauce and a splash of water or broth, tossing vigorously to coat all the vegetables evenly. The sauce should bubble and shimmer, giving everything a glossy finish.
  7. Cook for another minute until the sauce has thickened slightly and the vegetables are tender-crisp—bright, flavorful, and sizzling with aroma.
  8. Remove from heat and drizzle with sesame oil for a toasted, nutty aroma, then sprinkle with sliced green onions for a fresh, oniony kick.
  9. Serve immediately while hot, with rice or noodles if desired, and enjoy the vibrant crunch and savory glaze.

Notes

Feel free to swap in other quick-cooking vegetables like snap peas or zucchini. Adjust soy or sesame oil to taste, and add chili flakes for spice if desired.