A quick and healthy vegetable stir fry loaded with colorful veggies and tossed in a savory sauce, perfect for a weeknight meal.

Units Scale

1 tablespoon vegetable oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 cup broccoli florets
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 carrot, julienned
1 zucchini, sliced
1/2 cup snow peas
2 tablespoons soy sauce (low sodium)
1 tablespoon oyster sauce (optional for non-vegan)
1 teaspoon sesame oil
1 tablespoon cornstarch mixed with 2 tablespoons water (optional for thickening)
Salt and pepper to taste
Sesame seeds for garnish (optional)

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Heat vegetable oil in a large pan or wok over medium-high heat.
Add minced garlic and grated ginger, sauté for 30 seconds until fragrant.
Add broccoli, bell peppers, carrot, zucchini, and snow peas. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
Pour in soy sauce, oyster sauce (if using), and sesame oil. Stir to coat vegetables evenly.
If desired, add cornstarch slurry to thicken the sauce. Cook for another 1-2 minutes until sauce thickens.
Season with salt and pepper to taste.
Remove from heat and garnish with sesame seeds if desired. Serve hot with rice or noodles.