Go Back

Mixed Vegetable Stir-Fry

A colorful vegetable stir-fry that combines bell peppers, broccoli, carrots, and snap peas cooked quickly over high heat. The vegetables are sautéed until tender-crisp, maintaining vibrant color and crunchy texture, resulting in a flavorful, visually appealing dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 1 cup redi peppers sliced thin
  • 1 cup broccoli florets cut into small pieces
  • 1 cup carrots sliced into thin sticks
  • 1/2 cup snap peas trimmed
  • 2 tablespoons vegetable oil
  • 2 cloves garlic minced
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • to taste Salt and pepper for seasoning

Equipment

  • Wok or large skillet
  • Chef's knife

Method
 

  1. Heat the wok or skillet over high heat until shimmering, then add the vegetable oil. Swirl to coat the surface.
  2. Add the minced garlic to the hot oil and cook for about 30 seconds until fragrant, with a gentle sizzle filling the air.
  3. Stir-fry the sliced red peppers, broccoli florets, and carrot sticks, tossing constantly for 3-4 minutes until the vegetables turn bright in color and begin to soften yet retain some crunch.
  4. Add the snap peas and continue stir-frying for another 2 minutes until all vegetables are crisp-tender.
  5. Pour in the soy sauce and drizzle with sesame oil, tossing to evenly coat all the vegetables and bring out rich flavors.
  6. Season with salt and pepper to taste, then cook for another minute to meld the flavors and heat everything through.
  7. Remove from heat and transfer the stir-fry to a serving dish, ready to serve immediately for the best crunch and flavor.