Description

This cozy 100-Calorie Veggie Stir-Fry is a nostalgic, one-pan wonder packed with vibrant vegetables, garlic, soy, and sesame. Perfect for light dinners, meal prep, or fall evenings, it’s fast, flexible, and full of flavor.

Ingredients

1 tablespoon olive oil
1 clove garlic, finely chopped
1 teaspoon grated fresh ginger
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced
1 carrot, julienned
1 cup broccoli florets
1 cup sugar snap peas
2 tablespoons low-sodium soy sauce
1 teaspoon sesame oil
1 tablespoon rice vinegar
Optional: pinch of chili flakes, sesame seeds for garnish

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Instructions

Wash and slice all vegetables before you begin. Stir-frying happens fast, so having everything ready is key.
In a large nonstick or cast-iron skillet, heat olive oil over medium-high heat. Add garlic and ginger. Stir constantly for 30 seconds until fragrant.
Add broccoli and carrots first. Stir-fry for 2–3 minutes until slightly softened. Then toss in the bell peppers, zucchini, and snap peas. Keep the veggies moving for another 3–4 minutes.
Stir in soy sauce, sesame oil, rice vinegar, and chili flakes if using. Cook for 1–2 more minutes, until veggies are crisp-tender and coated in sauce.
Sprinkle with sesame seeds and serve hot. Enjoy as-is or with a low-calorie side for extra protein.

Notes

Don’t overcrowd the pan; cook in batches if needed. High heat helps keep veggies crisp. Fresh garlic and ginger offer better flavor than pre-minced. Cut vegetables evenly for even cooking.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Dish
Method: Stir-Fry
Cuisine: Asian-Inspired