NBAA Spiced Vegetable Stir-fry

Vibrant stir-fry of bell peppers, snap peas, and carrots with a tangy-savory sauce, ready in under 15 minutes for a quick weeknight supper.

Cuisine: Asian

Category: Asian

Prep: 15 minutes. Cook: 10 minutes.

Serves 2.

Ingredients

• 2 tablespoons vegetable oil
• 1, thinly sliced red bell pepper
• 1 cup broccoli florets
• 1 cup, trimmed snap peas
• 1, julienned carrot
• 1/2 cup, sliced mushrooms
• 3, minced garlic cloves
• 1 tablespoon, minced fresh ginger
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/4 teaspoon red pepper flakes

Instructions

1. Step 1: Heat 2 tablespoons vegetable oil in a wok over high heat. Add bell pepper, broccoli, snap peas, and carrot, and stir-fry for 3-4 minutes until crisp-tender.
2. Step 2: Add mushrooms, 3 minced garlic cloves, and 1 tablespoon fresh ginger, and cook 1 minute until fragrant.
3. Step 3: Whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and 1/4 teaspoon red pepper flakes. Pour sauce over vegetables and stir to coat.
4. Step 4: Cook 2 more minutes until sauce thickens and coats vegetables. Serve over 1/2 cup cooked rice.