Dairy-free Vegetable Stir Fry
This Dairy-Free Vegetable Stir Fry is a quick and healthy dish that's perfect for a busy weeknight. Packed with colorful veggies and flavorful seasonings, this stir fry is sure to become a family favorite.
Ingredients
- 2 tablespoons sesame oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 cup sliced carrots
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 2 teaspoons cornstarch
- Salt and pepper to taste
- Cooked rice or noodles for serving
Instructions
- Heat the sesame oil in a large pan or wok over medium-high heat.
- Add the bell peppers, broccoli, snap peas, and carrots to the pan. Cook for 5-6 minutes, or until the vegetables are tender-crisp.
- Stir in the garlic and ginger, and cook for an additional 1-2 minutes.
- In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, and cornstarch. Pour the sauce over the vegetables and cook, stirring constantly, until the sauce thickens and coats the vegetables.
- Season with salt and pepper to taste.
- Serve the vegetable stir fry over cooked rice or noodles.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 25g
- Protein
- 8g
- Fat
- 9g
Supplies
Large pan or wok Cutting board Knife Whisk
Tools
Stovetop
Serving suggestions
Serving suggestions: Garnish with sesame seeds and sliced green onions for extra flavor and texture.
Tips & tricks
Tips: Feel free to customize this stir fry with your favorite vegetables or add tofu or tempeh for extra protein.
Cost
$12