Ingredients
Scale
- 2 cups broccoli florets
- 1 cup sliced mushrooms (button mushrooms or cremini)
- 1 yellow bell pepper (thinly sliced)
- 1 red bell pepper (thinly sliced)
- 1 tablespoon olive oil or sesame oil
- 2 garlic cloves (minced)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil (optional, for extra flavor)
- 1 teaspoon grated ginger (optional)
- 2 tablespoons sesame seeds (for garnish)
- 2 tablespoons chopped green onions (for garnish)
- Salt and pepper to taste
Instructions
- Prepare the vegetables: Wash and chop the broccoli into florets. Slice the mushrooms and bell peppers into thin strips. Set them aside.
- Heat the pan: In a large wok or skillet, heat the olive oil (or sesame oil) over medium-high heat.
- Stir-fry the garlic and ginger: Add the minced garlic and optional grated ginger to the pan. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Cook the vegetables: Add the broccoli, bell peppers, and mushrooms to the pan. Stir-fry for about 5-7 minutes, until the vegetables are tender-crisp but still vibrant.
- Season: Add the soy sauce (or tamari) and sesame oil, stirring well to coat the vegetables in the sauce. Season with salt and pepper to taste.
- Garnish: Remove from heat and sprinkle with sesame seeds and chopped green onions for extra crunch and flavor.
- Serve: Enjoy your stir-fry immediately, either as a standalone meal or as a side dish to your favorite Asian-inspired meal!
Notes
Nutrition Information (per serving):
Calories: 150 kcal
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Protein: 4g
Carbohydrates: 18g
Dietary Fiber: 5g
Sugars: 7g
Sodium: 330mg
Potassium: 400mg
Calcium: 60mg
Iron: 2mg
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: main dish
- Cuisine: asian-inspired