Stir-Fry Vegetables

Ingredients

• 1/4 cup bell peppers, mixed colors, sliced
• 1/4 cup snap peas, trimmed
• 1/4 cup carrots, julienned
• 1/4 cup broccoli florets
• 1 teaspoon vegetable oil
• 1 clove garlic, minced
• 1/2 teaspoon fresh ginger, grated
• 1 tablespoon low-sodium soy sauce

Instructions

1. Prep vegetables: Cut all vegetables into uniform, bite-sized pieces.
2. Heat wok or pan: Heat oil in a large wok or skillet over high heat.
3. Add aromatics: Stir in garlic and ginger, cook for 30 seconds until fragrant.
4. Add vegetables: Add carrots first (they take longest), stir-fry for 1 minute.
5. Add remaining veggies: Add broccoli, bell peppers, and snap peas. Stir-fry for 3-4 minutes.
6. Season: Add soy sauce and toss to coat evenly.
7. Finish: Cook for another minute until vegetables are tender-crisp.

Nutrition Information (per 1 cup serving)

• Calories: 45
• Protein: 2.3g
• Carbohydrates: 7.2g
• Fat: 1.2g
• Fiber: 2.8g
• Sodium: 285mg

Tips

• Keep vegetables moving in the pan for even cooking
• Don’t overcrowd the pan – cook in batches if needed
• Vegetables should be tender-crisp, not mushy