A quick and healthy vegetable stir fry packed with colorful vegetables and savory flavors, perfect for a weeknight dinner.

Units Scale

2 tablespoons vegetable oil
1 cup broccoli florets
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup snow peas
1 medium carrot, julienned
1/2 cup sliced mushrooms
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
3 tablespoons soy sauce (low sodium)
1 tablespoon sesame oil
1 tablespoon cornstarch mixed with 2 tablespoons water (optional for thickening)
1 tablespoon sesame seeds (optional)
2 green onions, chopped

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Heat vegetable oil in a large skillet or wok over medium-high heat.
Add garlic and ginger; sauté for about 30 seconds until fragrant.
Add broccoli, bell peppers, snow peas, carrot, and mushrooms. Stir fry for 5–7 minutes, or until vegetables are just tender-crisp.
Pour in soy sauce and sesame oil; toss to coat evenly.
If a thicker sauce is desired, add the cornstarch slurry and stir until the sauce thickens.
Remove from heat and garnish with sesame seeds and green onions before serving.