Healthy Veggie Stir Fry
A quick, healthy, and customizable veggie stir fry packed with fiber, vitamins, and antioxidants. Ideal for busy nights or meal prep.
Ingredients
- 1 tbsp olive oil or sesame oil
- 1 red onion, thinly sliced
- 1 garlic clove, minced
- 1 tsp fresh grated ginger
- 1 carrot, julienned
- 1 red bell pepper, sliced
- 1 zucchini, cut into half-moons
- 1 cup broccoli florets
- ½ cup sliced mushrooms
- ½ cup sugar snap peas
- 2 tbsp low-sodium soy sauce
- 1 tsp maple syrup or honey
- 1 tbsp lime juice (optional)
- Sesame seeds & chopped cilantro (for garnish)
Instructions
- Prep your veggies in advance so everything is ready to go.
- Heat oil in a large skillet or wok over medium-high heat.
- Add garlic, ginger, and onion. Sauté for 1–2 minutes until fragrant.
- Add harder vegetables like carrots, bell peppers, and broccoli. Stir-fry for 3–4 minutes.
- Toss in zucchini, mushrooms, and snap peas. Cook another 3–5 minutes, until just tender.
- Pour in soy sauce, maple syrup, and lime juice. Stir to coat all vegetables evenly.
- Remove from heat. Sprinkle with sesame seeds and fresh cilantro before serving.
Notes
- Use seasonal and local vegetables for sustainability.
- Frozen vegetables are acceptable (cook slightly less).
- Serve with rice, quinoa, noodles, or cauliflower rice for a low-carb option.
- Add protein (tofu, tempeh, chickpeas, chicken, or shrimp) if desired.
- Gluten-free option: Use tamari instead of soy sauce.
- Store leftovers in the fridge for up to 3 days.