Description
A quick and satisfying stir fry featuring vibrant broccoli, earthy mushrooms, and sweet bell peppers, all sautéed in a delicious umami-rich soy sauce.
Ingredients
Scale
- 2 cups broccoli florets
- 1 cup sliced mushrooms
- 1 bell pepper, sliced (any color)
- 1 carrot, julienned
- 3 tablespoons soy sauce
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Cooked rice or quinoa (for serving)
- Optional: Sesame seeds for garnish
- Optional: Crushed red pepper flakes for heat
- Optional: Tofu for extra protein
Instructions
- In a large pan, heat the olive oil over medium heat.
- Once hot, add the minced garlic and grated ginger. Stir-fry for about 1 minute or until fragrant.
- Toss in the broccoli, mushrooms, bell pepper, and carrot. Stir-fry for 5-7 minutes, or until the veggies are tender but still slightly crisp.
- Pour the soy sauce into the pan and stir well to coat the vegetables.
- Sprinkle with salt and pepper as needed.
- Serve warm over cooked rice or quinoa.
Notes
Don’t overcrowd the pan to ensure even cooking and prevent steaming the veggies.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg