A close-up shot of a vibrant stir-fry dish featuring broccoli florets, julienned carrots, zucchini, and mushrooms, tossed in a glossy soy sauce and garnished with toasted sesame seeds.

15-Minute Stir-Fry Vegetables with Soy Sauce: Quick and Healthy!

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This 15-minute stir-fry vegetable recipe is perfect for those busy weeknights when you crave a quick, healthy, and flavorful dish. Packed with fresh veggies and tossed in a savory soy sauce blend, this stir-fry is a delightful mix of crunch, color, and taste.

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Why You’ll Love This Recipe

Quick to Make: Ready in just 15 minutes.

Nutritious: Full of vibrant vegetables for a healthy meal.

Customizable: Adapt the recipe to your favorite veggies or add protein like tofu or chicken.

Vegan-Friendly: Easily adaptable for various dietary preferences.

15-Minute Stir-Fry Vegetables with Soy Sauce: Quick and Healthy!
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15-Minute Stir-Fry Vegetables with Soy Sauce: Quick and Healthy!

Recipe by quickzertCourse: healthy-recipesCuisine: Asian-inspiredDifficulty: Easy
Servings

3

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

150

kcal

A quick and healthy 15-minute stir-fry vegetables recipe loaded with broccoli, carrots, zucchini, and snap peas, tossed in a savory soy sauce and garnished with sesame seeds. Perfect for a nutritious weeknight meal!

Ingredients

  • Vegetables

  • 1 cup broccoli florets

  • 1 medium carrot, julienned

  • 1 red bell pepper, sliced

  • 1 cup snap peas

  • 1 small zucchini, sliced

  • For the Sauce

  • 3 tbsp soy sauce (use tamari for gluten-free)

  • 1 tbsp sesame oil

  • 1 tbsp honey or maple syrup (optional)

  • 1 tsp grated ginger

  • 2 cloves garlic, minced

  • Optional Garnishes

  • Sesame seeds

  • Sliced green onions

  • Red chili flakes

Directions

  • Prepare the Sauce
  • In a small bowl, mix soy sauce, sesame oil, honey or maple syrup, grated ginger, and minced garlic. Set aside.
  • Heat the Pan
  • Heat a large skillet or wok over medium-high heat. Add a splash of oil (vegetable or sesame oil).
  • Cook the Vegetables
  • Add broccoli and carrots to the hot pan. Stir-fry for 2-3 minutes.
  • Add bell peppers, snap peas, and zucchini. Stir-fry for another 3-4 minutes until the vegetables are tender but still crisp.
  • Add the Sauce
  • Pour the prepared sauce over the vegetables. Toss well to coat. Cook for 1-2 minutes until the sauce thickens slightly.
  • Serve and Garnish
  • Transfer to a serving dish. Sprinkle with sesame seeds, green onions, or chili flakes as desired.

Notes

  • d

Tips for the Perfect Stir-Fry

Use High Heat: Keep the vegetables crisp and vibrant.

Prep Ahead: Have all ingredients chopped and ready before you start.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

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