Cantonese Vegetable Stir-Fry

Cantonese Vegetable Stir-Fry is a vibrant and flavorful dish that showcases a medley of fresh vegetables, sautéed to perfection in a savory sauce. This vegan dish is not only quick and easy to prepare but also packed with nutrients, making it a delightful lunch option.

Ingredients

• Broccoli florets - 150 grams
• Bell pepper (red) - 1 medium, sliced
• Carrot - 1 medium, julienned
• Snow peas - 100 grams
• Green onion - 2, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Soy sauce - 30 milliliters
• Sesame oil - 10 milliliters
• Cornstarch - 1 teaspoon
• Water - 60 milliliters
• Salt - to taste
• Black pepper - to taste

Steps

1. Prepare all vegetables by washing and cutting them as described in the ingredients list.
2. In a small bowl, mix soy sauce, sesame oil, cornstarch, and water to create the stir-fry sauce. Set aside.
3. Heat a non-stick wok or large skillet over medium-high heat and add a splash of water (or a little oil if desired).
4. Add minced garlic and ginger to the wok and stir-fry for about 30 seconds until fragrant.
5. Add the broccoli, bell pepper, carrot, and snow peas to the wok. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
6. Pour the prepared stir-fry sauce over the vegetables and toss to coat evenly. Cook for an additional 2-3 minutes until the sauce thickens slightly.
7. Season with salt and black pepper to taste, and toss in the chopped green onions just before serving.
8. Serve hot over cooked rice or noodles, if desired.

Nutrition

• Calories: 150
• Protein: 5 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 4.5 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Low in calories while providing high fiber content, aiding in digestion.

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