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Balanced Vegetable Stir Fry

This vegetable stir fry features a vibrant mix of bell peppers, broccoli, carrots, and snap peas, cooked quickly over high heat to retain their color and crunch. The dish is finished with a carefully seasoned sauce that balances sweet, salty, tangy, and umami flavors, resulting in a glossy, colorful, and crisp-tender final presentation. It’s a quick, satisfying meal with textures that pop in every bite.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup bell peppers sliced into strips
  • 2 cups broccoli florets tender-crisp after blanching
  • 2 carrots carrots thinly sliced
  • 1 cup snap peas trimmed
  • 3 cloves garlic minced
  • 3 tablespoons soy sauce naturally brewed
  • 1 teaspoon rice vinegar
  • 1 teaspoon honey or sugar
  • 1 teaspoon fresh grated ginger
  • 1 tablespoon vegetable oil high-smoke point
  • 1 teaspoon toasted sesame oil drizzle at end

Equipment

  • Wok or large skillet
  • Spatula
  • Small bowl
  • Knife & chopping board

Method
 

  1. Prepare all vegetables by slicing the bell peppers, trimming and blanching the broccoli, slicing carrots thinly, and trimming snap peas. Keep everything ready for quick cooking.
  2. Mix together soy sauce, rice vinegar, honey, minced garlic, and grated ginger in a small bowl until the honey dissolves and the ingredients are well combined. Set aside.
  3. Heat your wok or large skillet over high heat until shimmering, then add a tablespoon of vegetable oil. Swirl to coat the surface evenly.
  4. Add the harder vegetables—carrots and broccoli—to the hot pan. Stir constantly for 2-3 minutes until they start to soften and smell slightly caramelized, with bright colors and a slight sizzle.
  5. Next, toss in the bell peppers and snap peas. Continue stirring for another 2-3 minutes until the veggies are vibrant, crisp, and just tender, with a gentle sizzle.
  6. Push the vegetables to one side of the pan. Pour the prepared sauce into the empty space, allowing it to bubble and thicken for about 30 seconds while stirring constantly.
  7. Toss all the vegetables together, ensuring they are coated evenly with the sauce. Continue cooking for another minute until everything is glossy and fragrant.
  8. Remove from heat and drizzle with a teaspoon of toasted sesame oil for added aroma. Give everything a quick toss to distribute.
  9. Transfer the stir fry to a serving dish immediately. Serve hot over steamed rice or noodles, garnished with sliced green onions or sesame seeds if desired.

Notes

For extra crunch, add raw sliced radishes or snap peas just before serving. Adjust seasoning to taste, adding more soy or vinegar if needed. Always stir-fry on high heat for the best texture and flavor.