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