Summer Veggie Stir Fry

When it comes to creating a meal that is not only visually appealing but also packed with nutrients, the Sunny Garden Veggie Stir Fry stands out as a prime choice. This dish brings together a vibrant medley of vegetables that not only tantalizes the taste buds but also provides a wealth of health benefits. As we navigate through busy lives, finding quick and healthy meals becomes essential, and this stir fry delivers on both fronts. With its simple preparation and quick cooking time, the Sunny Garden Veggie Stir Fry is perfect for anyone looking to incorporate more vegetables into their daily diet without sacrificing flavor or convenience.

Discover the vibrant flavors of the Sunny Garden Veggie Stir Fry, a quick and nutritious meal perfect for any busy lifestyle. This colorful dish combines a medley of fresh vegetables like snap peas, bell peppers, and broccoli, ensuring a healthy and delicious dining experience. With simple preparation and fast cooking, it's an ideal choice for adding variety to your diet while satisfying your taste buds. Enjoy a nutritious feast that’s easy to customize for your preferences!

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Ingredients

1 cup snap peas, trimmed

1 cup bell peppers (red and yellow), sliced

1 medium zucchini, sliced into half-moons

1 medium carrot, julienned

1 cup broccoli florets

1 cup corn kernels (fresh or frozen)

4 green onions, sliced

3 cloves garlic, minced

1 thumb-sized piece of ginger, grated

3 tablespoons soy sauce (or tamari for gluten-free)

2 tablespoons sesame oil

1 tablespoon olive oil

1 tablespoon rice vinegar

1 teaspoon sesame seeds (for garnish)

Salt and pepper, to taste

Instructions

Prep your veggies: Wash all the vegetables thoroughly. Trim the snap peas, slice the bell peppers, zucchini, and carrot, and cut the broccoli into small florets. Set them aside.

Heat the oil: In a large pan or wok, heat the olive oil over medium-high heat. Add the grated ginger and minced garlic, stirring for about 30 seconds until fragrant.

Sauté the veggies: Add the broccoli, snap peas, and carrots to the pan. Stir-fry for about 3-4 minutes until they start to soften.

Add the remaining vegetables: Incorporate the bell peppers, zucchini, and corn into the pan. Continue to stir-fry for an additional 3-5 minutes until all the veggies are vibrant and tender but still crisp.

Season it: Pour in the soy sauce, sesame oil, and rice vinegar. Stir everything together to combine, letting the flavors meld for another 1-2 minutes. Season with salt and pepper to taste.

Serve: Remove from heat and sprinkle with sliced green onions and sesame seeds for garnish. Serve hot over cooked rice or quinoa for a complete meal.

Prep Time, Total Time, Servings: 15 minutes | 20 minutes | 4 servings