Ingredients
- 2 cups broccoli florets
- 2 bell peppers (sliced)
- 1 cup snap peas
- 2 carrots (sliced thin)
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp fresh ginger (minced)
- 3 cloves garlic (minced)
- 2 tbsp vegetable oil
- cooked rice for serving
Instructions
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1Chop all vegetables before heating the pan since stir frying happens quickly.
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2Heat vegetable oil in a large skillet or wok over high heat until very hot.
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3Add broccoli and carrots first since they need more time. Stir constantly for 2 minutes.
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4Toss in bell peppers, snap peas, garlic, and ginger. Continue stirring for another 2-3 minutes.
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5Pour in soy sauce and sesame oil, toss to coat, and serve over rice.
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