Korean Vegetable Stir-fry

Korean Vegetable Stir-fry is a colorful and nutritious dish that combines a variety of fresh vegetables with bold Korean flavors. This easy-to-make vegetarian meal is perfect for a quick lunch and is both satisfying and healthy.

Ingredients

• Broccoli - 150 grams
• Carrot - 100 grams
• Bell pepper (red or yellow) - 100 grams
• Zucchini - 100 grams
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Vegetable oil - 1 tablespoon
• Sesame seeds - 1 tablespoon
• Green onions - 2, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Prepare all the vegetables by washing and cutting them into bite-sized pieces.
2. In a large skillet or wok, heat the vegetable oil over medium-high heat.
3. Add the minced garlic and grated ginger to the skillet and sauté for about 30 seconds until fragrant.
4. Add the broccoli and carrot to the skillet, stirring frequently for about 3-4 minutes.
5. Add the bell pepper and zucchini, continuing to stir-fry for an additional 3-4 minutes until all vegetables are tender-crisp.
6. Pour in the soy sauce and sesame oil, stirring to coat the vegetables evenly.
7. Season with salt and black pepper to taste, and sprinkle sesame seeds and chopped green onions on top before serving.
8. Serve warm over steamed rice or noodles, if desired.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Low in calories while high in fiber, promoting digestive health.

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