Five-Spice Vegetable Stir-Fry

This Five-Spice Vegetable Stir-Fry is a vibrant and colorful dish that combines a variety of fresh vegetables with aromatic Chinese five-spice powder for a delightful burst of flavor. Quick to prepare and packed with nutrients, it makes for a satisfying dairy-free dinner option.

Ingredients

• Broccoli - 150 grams
• Bell pepper (red) - 100 grams, sliced
• Carrot - 100 grams, julienned
• Snap peas - 100 grams
• Mushrooms (shiitake or button) - 100 grams, sliced
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Soy sauce (low-sodium) - 2 tablespoons
• Chinese five-spice powder - 1 teaspoon
• Sesame oil - 1 tablespoon
• Vegetable oil - 1 tablespoon
• Green onions - 2 stalks, chopped
• Sesame seeds - 1 tablespoon, for garnish

Steps

1. Prepare all vegetables by washing and cutting them into the specified sizes.
2. In a large skillet or wok, heat the vegetable oil over medium-high heat.
3. Add minced garlic and ginger to the pan, sauté for about 30 seconds until fragrant.
4. Add the broccoli, bell pepper, carrot, snap peas, and mushrooms to the pan, stir-frying for 5-7 minutes until just tender but still crisp.
5. Sprinkle the Chinese five-spice powder over the vegetables and stir well to combine.
6. Pour in the soy sauce and sesame oil, stirring continuously for another 2-3 minutes to coat the vegetables evenly.
7. Remove from heat and stir in chopped green onions.
8. Serve hot, garnished with sesame seeds.

Nutrition

• Calories: 180
• Protein: 5 g
• Carbs: 20 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 480 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Contains antioxidants that support overall health and immune function.
• Low in calories and high in fiber, promoting digestive health.

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