Regional Healthcare Training Center Vegetable Stir Fry
A colorful medley of fresh vegetables stir-fried with a garlic-ginger sauce, perfect as a nutritious vegan meal or side dish. This asian-inspired vegetarian (vegetarian) ready in about 25 minutes pairs broccoli florets, medium red bell pepper, sliced, large carrot, julienned for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups broccoli florets
- 1 medium red bell pepper, sliced
- 1 large carrot, julienned
- 1 cup snap peas
- 1/2 cup green onions, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 1 tablespoon toasted sesame seeds
- 1/4 teaspoon (optional) red pepper flakes
Instructions
- Step 1: Heat 2 tablespoons vegetable oil in a large wok or skillet over medium-high heat until shimmering.
- Step 2: Add 3 minced garlic cloves and 1 tablespoon minced fresh ginger, stirring for 30 seconds until fragrant.
- Step 3: Add 2 cups broccoli florets, 1 sliced red bell pepper, 1 large julienned carrot, and 1 cup snap peas to the wok. Stir-fry for 5-6 minutes until vegetables are tender-crisp and vibrant.
- Step 4: Stir in 3 tablespoons soy sauce, 1 tablespoon sesame oil, and 1/4 teaspoon red pepper flakes (if using). Toss to combine and cook for another 1-2 minutes until the sauce lightly coats the vegetables.
- Step 5: Remove from heat, sprinkle 1/2 cup chopped green onions and 1 tablespoon toasted sesame seeds on top, and serve hot over steamed rice or noodles if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Regional Healthcare Training Center Vegetable Stir Fry take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Regional Healthcare Training Center Vegetable Stir Fry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep broccoli florets from drying out.
Can I substitute ingredients in Regional Healthcare Training Center Vegetable Stir Fry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Regional Healthcare Training Center Vegetable Stir Fry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Regional Healthcare Training Center Vegetable Stir Fry vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
