Ingredients
- Broccoli florets: 2 cups
- Bell pepper (any color), sliced: 1 cup
- Carrots, sliced: 1 cup
- Zucchini, diced: 1 cup
- Onion, chopped: 1/2 cup
- Garlic, minced: 2 cloves
- Olive oil: 2 tablespoons
- Low-sodium soy sauce: 1 tablespoon
Instructions
- Step 1: Heat olive oil in a large skillet or wok over medium-high heat.
- Step 2: Add the chopped onion and sauté for 2-3 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.
- Step 3: Add the carrots and broccoli florets to the skillet. Stir-fry for 3-4 minutes, allowing them to slightly soften.
- Step 4: Add the bell pepper and zucchini to the skillet. Continue to stir-fry for another 3-4 minutes, until all the vegetables are tender-crisp.
- Step 5: Pour the low-sodium soy sauce over the vegetables and stir well to coat evenly. Cook for an additional minute, allowing the sauce to heat through.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results when reheating, stir-fry the vegetables in a skillet over medium heat with a splash of water to prevent sticking.
- Serve these vibrant vegetables over quinoa or brown rice for a complete and satisfying meal.
- To prevent soggy vegetables, don't overcrowd the pan and ensure it's hot before adding ingredients; cook in batches if needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American