Easy No Meat Dinners: Vegetarian Stir Fry
A quick and easy vegetarian stir fry packed with fresh vegetables and flavorful sauces. Perfect for busy weeknights.
Equipment
- 1 wok or large skillet
- 1 cutting board
- 1 chef's knife
Ingredients
Vegetables
- 2 cups broccoli florets
- 1 bell pepper sliced
- 1 cup sliced carrots
- 1 cup sugar snap peas
Sauce
- 1/4 cup soy sauce
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp grated ginger
- 2 cloves garlic minced
Instructions
Preparation
- Wash and prepare all the vegetables. Slice the bell pepper and carrots, and cut the broccoli into bite-sized florets.
- In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, grated ginger, and minced garlic.
Cooking
- Heat a wok or large skillet over medium-high heat. Add a little sesame oil to the pan.
- Add the broccoli, carrots, and sugar snap peas to the wok. Stir-fry for about 5-7 minutes until they are tender-crisp.
- Pour the sauce over the vegetables. Stir well to coat everything evenly. Cook for another 2-3 minutes.
Serving
- Transfer the stir fry to a serving dish. Garnish with sesame seeds if desired and serve hot with steamed rice or noodles.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat before serving.
Notes
Pro Tips: To enhance the flavor, add a squeeze of lime juice before serving.
Ingredient Substitutions: You can substitute tamari for soy sauce to make this recipe gluten-free.
How to Serve: Serve over brown rice or quinoa for a complete meal.
Storage & Freshness: This stir fry is best eaten fresh but can be stored for up to 3 days in the fridge.
Make-Ahead Tips: Prep the vegetables and sauce ahead of time to make cooking quicker during busy nights.
Ingredient Substitutions: You can substitute tamari for soy sauce to make this recipe gluten-free.
How to Serve: Serve over brown rice or quinoa for a complete meal.
Storage & Freshness: This stir fry is best eaten fresh but can be stored for up to 3 days in the fridge.
Make-Ahead Tips: Prep the vegetables and sauce ahead of time to make cooking quicker during busy nights.