Vegetable Stir Fry Recipe

Inspired by Aplos Simple Mediterranean

Time30m

Serves4

A mix of seasonal vegetables stir-fried with garlic and soy sauce.

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Ingredients

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Vegetables

1 cups Broccoli florets

1 cups Bell pepper (sliced)

1 cups Carrots (julienned)

1 cups Snap peas

1 cups Zucchini (sliced)

Aromatics

3 tsp Garlic (minced)

1 tsp Ginger (grated)

Sauce

3 tbs Aged soy sauce

1 tbs Toasted sesame oil

1 tsp Cornstarch (optional for thickening)

2 tbs Water (if using cornstarch)

Garnish

1 tbs Sesame seeds

2 tbs Green onions (sliced)

Method

Preparation

Prepare the Vegetables

Wash and chop all the vegetables as indicated in the ingredients.

Mix the Sauce

In a small bowl, combine soy sauce, sesame oil, and cornstarch (if using). If using cornstarch, add the water and stir until smooth.

Cooking

Heat the Pan

Heat a large skillet or wok over medium-high heat and add a little oil if desired.

Add Aromatics

Once the pan is hot, add minced garlic and grated ginger, stirring quickly for about 30 seconds until fragrant.

Stir-Fry the Vegetables

Add the broccoli florets, bell pepper, carrots, snap peas, and zucchini to the pan. Stir-fry for 5-7 minutes until vegetables are tender-crisp.

Add Sauce

Pour the sauce over the stir-fried vegetables. Stir well to coat and cook for an additional 2 minutes, allowing the sauce to thicken if cornstarch is used.

Serving

Garnish and Serve

Remove from heat and sprinkle with sesame seeds and sliced green onions before serving. Enjoy your vegetable stir fry!