Garden Vegetable Stir-Fry

A quick, colorful stir-fry featuring crisp garden vegetables in a light soy-vinegar sauce, ready in under 20 minutes.

Cuisine: Asian

Category: Asian

Prep: 15 minutes. Cook: 10 minutes.

Serves 4.

Ingredients

• 2 tbsp vegetable oil
• 1 cup broccoli florets
• 1 cup bell peppers
• 1 cup carrots
• 1 cup snap peas
• 1/2 cup mushrooms
• 2 cloves garlic
• 1 tbsp fresh ginger
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/4 cup water

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 1 cup broccoli florets, 1 cup sliced bell peppers, 1 cup sliced carrots, and 1 cup snap peas. Stir-fry for 5 minutes until crisp-tender.
2. Step 2: Add 1/2 cup sliced mushrooms, 2 minced garlic cloves, and 1 tbsp minced fresh ginger. Stir-fry for 2 more minutes until fragrant.
3. Step 3: Whisk 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, and 1/4 cup water in a small bowl. Pour sauce over vegetables and stir to coat. Cook for 2-3 minutes until sauce thickens slightly.
4. Step 4: Stir in 1/4 cup chopped scallions and cook for 1 more minute. Serve immediately over rice or noodles.