Wok-Fried Vegetables

Wok-Fried Vegetables is a vibrant and colorful dish that showcases the freshness of seasonal vegetables stir-fried to perfection. This dairy-free delight is seasoned with aromatic ginger and garlic, making it a healthy and flavorful addition to any meal.

Ingredients

• Broccoli florets - 100 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, grated
• Soy sauce (low sodium) - 2 tablespoons
• Sesame oil - 1 tablespoon
• Olive oil - 1 tablespoon
• Sesame seeds - 1 teaspoon, for garnish

Steps

1. Prepare all the vegetables: wash, chop, and slice them as indicated.
2. Heat the olive oil in a wok or large frying pan over medium-high heat.
3. Add minced garlic and grated ginger to the hot oil, and stir-fry for about 30 seconds until fragrant.
4. Add the broccoli florets and sliced bell pepper to the wok, stir-frying for 2-3 minutes until slightly tender.
5. Incorporate the julienned carrot and snow peas, continuing to stir-fry for another 2-3 minutes until all vegetables are vibrant and cooked but still crisp.
6. Pour the soy sauce and sesame oil over the vegetables, tossing to combine and heat through for an additional minute.
7. Remove from heat and sprinkle with chopped green onion and sesame seeds before serving.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 15 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from various vegetables.
• High in fiber, promoting digestive health.

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