-
15
minPrep Time -
10
minCook Time -
25
minReady in -
perYield -
120
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Vegan
- Allergens:
- Seasons:summer,fall,winter,spring
- Cuisines:
- Courses:dinner,lunch,stir
Recipe Description
This delectable recipe for Classic Stir-Fried Mixed Vegetables offers a vibrant array of vegetables, expertly combined and quick-fried to retain their crispness and nutritive value. A harmonious blend of sauces provides a tantalizing glaze that elevates the dish to new heights. Ideal for those seeking a nutritious yet flavorful vegan option, this stir-fry showcases the art of balancing textures and flavors. Each bite delivers a burst of freshness, making it a perfect addition to any meal, whether as a main or a side. Originating from a rich tradition of plant-based cuisine, this recipe embodies the essence of vegan cooking, showcasing how simple ingredients can be transformed into a culinary delight.
Ingredients
- 1 cup sliced carrots
- 1 cup bell pepper strips
- 1/2 cup snow peas
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon cornstarch mixed with 2 teaspoons water
Steps:
- Prep vegetables by washing and cutting them into bite-sized pieces.
- Heat olive oil in a large pan over medium-high heat.
- Add garlic and ginger, sautéing for about 30 seconds.
- Add all the vegetables, stirring frequently, and cook for about 5 minutes.
- In a small bowl, whisk together soy sauce, maple syrup, and cornstarch mixture.
- Serve immediately.
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Dinner, Lunch, Stir Fry | No Comments » on Stir-Fried Mixed Vegetables