Back To School Treats Veggie Stir Fry -

Back To School Treats Veggie Stir Fry

Discover the vibrant world of vegetables with this quick and easy Crunchy Veggie Stir-Fry recipe! Packed with colorful bell peppers, broccoli, snap peas, and more, this dish not only looks appealing but is also packed with essential nutrients. Perfect for busy weeknights, it celebrates fresh produce and offers loads of health benefits. Follow our step-by-step guide to create a delicious meal that’s ready in minutes, and impress your family or guests with its bright flavors and stunning presentation. Enjoy a bowl of health and taste!

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Ingredients

1 cup bell peppers (a mix of red, yellow, and green), thinly sliced

1 cup fresh broccoli florets

1 cup snap peas, ends trimmed

1 medium carrot, julienned (cut into thin matchsticks)

1 small zucchini, sliced into half-moons

1 cup baby corn, halved (can use canned or fresh)

3 cloves garlic, finely minced

1-inch piece ginger, freshly grated

2 tablespoons soy sauce (substitute with tamari for a gluten-free option)

1 tablespoon oyster sauce (optional for extra depth of flavor)

1 tablespoon sesame oil

1 tablespoon vegetable oil (such as canola or grapeseed)

1 teaspoon cornstarch mixed with 2 tablespoons cold water (for thickening)

Sesame seeds and thinly sliced green onions, for garnish

Instructions

Prep the Produce: Begin by thoroughly washing all your vegetables under cold water. Slice your bell peppers into thin strips, separate the broccoli into bite-sized florets, julienne the carrot into matchsticks, slice the zucchini into half-moons, and halve the baby corn if they're whole.

Heat the Pan: In a large wok or skillet, heat the vegetable oil over medium-high heat until it shimmers and is hot enough for frying.

Sauté Aromatics: Add the minced garlic and freshly grated ginger to the hot oil. Stir-fry them for about 30 seconds until they become fragrant, being vigilant to avoid burning these delicate aromatics.

Add the Veggies: Introduce the broccoli florets, julienned carrots, and sliced bell peppers into the wok. Stir-fry these vibrant vegetables for about 3-4 minutes, allowing them to soften slightly while maintaining a delicious crunch.

Incorporate the Zucchini and Snap Peas: Add the sliced zucchini, snap peas, and halved baby corn. Continue stir-frying for an additional 2-3 minutes, ensuring the vegetables stay bright and crunchy for optimal freshness.

Introduce the Sauces: Pour in the soy sauce and optional oyster sauce. Stir vigorously to ensure that all the vegetables are evenly coated in the savory sauce.

Thicken the Sauce: Stir in the cornstarch mixture and cook for another minute or so until the sauce thickens slightly, giving the vegetables a glossy, appealing sheen.

Finish with Sesame Oil: Drizzle the sesame oil over the stir-fry, then toss everything together to combine. Remove the pan from heat to retain the crispness of the vegetables.

Garnish and Serve: Transfer the colorful stir-fry to a serving bowl and generously sprinkle with sesame seeds and chopped green onions for added flavor and a pop of color. Serve hot, ideally with a side of steamed rice or noodles to soak up the tasty stir-fry sauce.

Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4

Presentation Tips: For an appealing presentation, serve the stir-fry in a large bowl or on a platter, arranged artfully to highlight the variety of colors in your dish. A sprinkle of extra sesame seeds and a few whole snap peas on the side can add a lovely finishing touch.