Ingredients
- Broccoli florets: 2 cups
- Bell pepper (any color), chopped: 1 cup
- Carrots, sliced: 1 cup
- Onion, chopped: 1/2 cup
- Garlic, minced: 2 cloves
- Olive oil: 2 tablespoons
- Soy sauce (low sodium): 1 tablespoon
- Sesame seeds: 1 teaspoon
Instructions
- Step 1: Heat olive oil in a large skillet or wok over medium-high heat.
- Step 2: Add the chopped onion and cook for 2-3 minutes, until softened and translucent. Then add the minced garlic and cook for another minute until fragrant.
- Step 3: Add the broccoli florets, bell pepper, and carrots to the skillet.
- Step 4: Sauté the vegetables for 5-7 minutes, stirring frequently, until they are tender-crisp.
- Step 5: Pour the soy sauce over the vegetables and stir to coat evenly. Cook for another minute.
- Step 6: Remove from heat and sprinkle with sesame seeds before serving.
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 with a touch of olive oil until warmed through.
- Serve these vibrant vegetables over quinoa or brown rice for a complete and nutritious meal.
- Don't overcrowd the pan; sauté in batches if needed to ensure the vegetables get a nice sear and don't steam.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American