Vegetable Stir-Fry
recipe

A colorful and nutritious dish filled with fresh vegetables, perfect for a quick weeknight dinner.
Preparation Time: 20 minutes
Serving Size: 4 servings
Ingredients:
- 2 cups broccoli florets
- 1 bell pepper, sliced
- 1 cup snap peas
- 1 carrot, julienned
- 1 cup baby corn, sliced
- 3 tablespoons soy sauce
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Cooked rice or noodles for serving
Instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the minced garlic and grated ginger, sauté for about 30 seconds until fragrant.
3. Add the broccoli, bell pepper, snap peas, carrot, and baby corn to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
4. Pour in the soy sauce, tossing the vegetables to coat evenly. Cook for an additional 2-3 minutes.
5. Season with salt and pepper to taste.
6. Serve hot over cooked rice or noodles.
Nutritional Information (per serving):
Calories: 150
Protein: 3g
Carbohydrates: 20g
Fat: 7g
Fiber: 4g
Sugar: 3g

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