Description
Sizzling vegetable stir fry delivers a quick, colorful dance of fresh produce and aromatic spices from Asian kitchens. Crisp vegetables mingle with savory sauce, creating a nutritious meal you can whip up in minutes.
Ingredients
Scale
Vegetables:
- 2 cups mixed bell peppers (red, green, yellow)
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 cup snap peas
- 1/2 cup sliced onions
Protein:
- 1 lb (454 g) tofu or chicken, cubed
Seasonings and Sauces:
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil (for cooking)
Instructions
- Prepare all vegetables by washing and cutting bell peppers, broccoli, carrots, snap peas, and onions into uniform bite-sized pieces to ensure even cooking.
- Cube tofu or chicken into consistent 1-inch chunks, patting protein dry with paper towels to promote better browning and crispy texture.
- Heat vegetable oil in a large wok or skillet over medium-high heat until oil shimmers and appears slightly rippled, approximately 2-3 minutes.
- Add protein to hot pan, allowing it to sear without moving for 2-3 minutes until golden brown on one side, then gently stir and continue cooking until completely cooked through.
- Remove protein from pan and set aside, keeping warm.
- In the same pan, add a touch more oil if needed, then introduce harder vegetables like carrots and broccoli, stir-frying for 2-3 minutes.
- Incorporate bell peppers, snap peas, and onions, continuing to toss quickly to maintain vegetable crispness and vibrant color.
- Mince garlic and grate ginger, then add to vegetables along with salt and black pepper, stirring to distribute evenly.
- Return protein to the pan and pour in soy sauce, sesame oil, and rice vinegar, tossing everything together to coat and heat through for 1-2 minutes.
- Remove from heat immediately to prevent overcooking, ensuring vegetables remain tender-crisp and protein is heated thoroughly.
- Serve hot, optionally garnished with sesame seeds or green onions for added texture and flavor.
Notes
- Pat tofu or protein extra dry to achieve golden, crispy exterior without excess moisture that prevents proper searing.
- Chop vegetables into uniform sizes to guarantee consistent cooking and prevent some pieces from becoming mushy while others remain undercooked.
- Keep wok or pan extremely hot during stir-frying to maintain quick cooking process and preserve vegetables’ bright colors and crunchy texture.
- Swap protein easily between tofu, chicken, beef, or shrimp depending on dietary preferences or protein availability without changing core cooking technique.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 250
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 0 mg