Vegetable Stir-Fry
This colorful vegetable stir-fry is a quick and healthy weeknight dinner that comes together in minutes. Start by gathering your ingredients: 2 cups broccoli florets, 1 red bell pepper sliced, 1 cup snap peas, 1 medium carrot julienned, 2 cloves garlic minced, 1 tablespoon fresh ginger minced, 3 tablespoons soy sauce, 1 tablespoon sesame oil, 2 tablespoons vegetable oil, and 1 teaspoon cornstarch mixed with 2 tablespoons water. Heat a large wok or skillet over high heat and add the vegetable oil. Once the oil is shimmering, add the garlic and ginger and stir-fry for 30 seconds until fragrant. Add the broccoli and carrots first as they take longer to cook, stir-frying for 2-3 minutes. Then add the bell pepper and snap peas, continuing to stir-fry for another 2-3 minutes until all vegetables are crisp-tender. Pour in the soy sauce and sesame oil, tossing everything to coat evenly. Add the cornstarch slurry and stir for one minute until the sauce thickens and glazes the vegetables. Serve immediately over steamed rice or noodles for a complete meal.
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