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Colorful one-pan vegetable stir fry with fresh ingredients cooked to perfection.

Easy One-Pan Vegetable Stir Fry

A quick and healthy stir fry packed with vibrant vegetables and flavor, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the stir fry
  • 2 cups mixed vegetables (e.g., bell peppers, broccoli, carrots) Feel free to use any combination of vegetables.
  • 2 tablespoons vegetable oil Can use canola or avocado oil for high-heat cooking.
  • 3 cloves garlic, minced Adds aromatic flavor.
  • 1 tablespoon fresh ginger, grated Enhances the dish with freshness.
  • 3 tablespoons soy sauce Can substitute with tamari or coconut aminos for gluten-free.
  • 2 tablespoons honey or maple syrup Adds a touch of sweetness.
  • 1 tablespoon rice vinegar Provides acidity to balance flavors.
  • to taste salt and pepper Season according to preference.
  • for garnish sesame seeds Optional garnish for added texture.

Method
 

Cooking
  1. In a large pan, heat the vegetable oil over medium heat.
  2. Add the minced garlic and grated ginger; sauté for about 1 minute until fragrant.
  3. Incorporate the mixed vegetables and cook for 5-7 minutes, stirring occasionally, until they are tender-crisp.
  4. In a small bowl, whisk together the soy sauce, honey, and rice vinegar.
  5. Pour the sauce over the stir-fried vegetables and mix well to coat.
  6. Cook for an additional 2-3 minutes until the sauce thickens slightly.
  7. Season with salt and pepper to taste.
  8. Serve hot, garnished with sesame seeds.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a pan over low heat with a splash of water or soy sauce to keep moist. You can also freeze individual portions for longer storage.