Easy Vegetable Stir-Fry

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Vegetable stirfry is one of my go-to meatless meals.  Not only is it easy to make, it super healthy.   It is also a great way to use up vegetables you might have in your refrigerator.  One of the reasons I like vegetable stir-fry is the generous portion I get to eat for the calorie count.  2 cups of stir-fry are around 100 calories.  For those people counting points on weight watchers points the only items to count are the oil and sesame seeds used for garnish. 

What vegetables go in stir-fry?  Really anything you like except lettuce.  My stir-fry vegetable list usually includes mushrooms, carrots, peppers, broccoli or broccolini, snow peas, and onions. The trick to great stir-fry is to cook it fast.  If you have differently sized vegetables, cook the larger vegetables for an about a minute more than the smaller one. 

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Easy Vegetable Stir-Fry

Easy Vegetable Stir-Fry is a healthy meatless meal that is fast to prepare and, a great recipe to use up vegetables you might have in your refrigerator.

Prep Time 10 minutes

Cook Time 10 minutes

Author delane

Ingredients

• 8 cups chopped vegetables
• 1 tbsp sesame oil
• 1 tbsp ginger  grated
• 3 cloves garlic crushed
• 1/4 cup light soy sauce
• 1 tsp salt
• 1 tsp pepper

Instructions

1. In a wok or large heavy pan,  heat oil. 
2. Add Vegetables cook 2 minutes
3. Add garlic, ginger, salt, and pepper. Cook 1 minute.
4. Add soy sauce.  Cook on high until vegetables are firm yet still tender. 
5. Garnish with sesame seeds.

Recipe Notes

For a little heat, chop up a jalapeno or add a few crushed red pepper flakes.