Stir-Fry Vegetables

Serves: 4

Use fresh vegetables in season to prepare colorful Stir-Fry Vegetables. Try also with zucchini, yellow squash, bok choy, mushrooms or snow peas.

Prep Time:
Cook Time:
Total Time:


1 tablespoon vegetable oil
1 medium onion, sliced thin
1 cup diagonally sliced carrot
2 cups broccoli florets
2 cups sugar snap peas
1 large red bell pepper, cut into strips
1 tablespoon soy sauce
1 teaspoon garlic powder
1 teaspoon ginger, ground
2 tablespoons sesame seeds, toasted


Heat the oil in wok or large deep skillet on medium-high heat. Add onion and carrots; stir fry 2 minutes. Add remaining vegetables; stir fry 5 to 7 minutes or until vegetables are tender-crisp.

Add soy sauce, garlic powder and ginger; stir-fry until well blended. Sprinkle with sesame seed. Serve over cooked rice, if desired.


Add Recipe to Cook'n

blog comments powered by Disqus