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Weekly Vegetable Stir-Fry Bowls

A vibrant and healthy stir-fry packed with crisp vegetables and a savory glaze, served over fluffy jasmine rice.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian-inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 2 cups broccoli florets 300 g
  • 2 large carrots, sliced diagonally 200 g
  • 1 large red bell pepper, sliced into strips 150 g
  • 8 oz snap peas, ends trimmed 225 g
Sauce
  • 3 tbsp soy sauce 45 ml
  • 1 tbsp rice vinegar 15 ml
  • 1 tbsp honey 15 ml
  • 1 tbsp sesame oil 15 ml
  • 2 cloves garlic, minced 10 g
  • 1 tsp fresh ginger, grated 5 g
Serving
  • 2 cups cooked jasmine rice 360 g
  • 1 tbsp toasted sesame seeds 8 g

Equipment

  • Wok or large skillet
  • Small mixing bowl

Method
 

Cooking Steps
  1. Whisk together soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger in a small bowl until smooth.
  2. Heat a large wok or skillet over medium-high heat.
  3. Stir-fry broccoli for 3 minutes until vibrant and slightly softened.
  4. Add carrots and stir-fry for 2 minutes until edges are golden-brown.
  5. Add red bell pepper and snap peas; sauté for 2 minutes until crisp-tender.
  6. Pour the sauce over the vegetables and stir continuously for 1 to 2 minutes until the sauce thickens and glazes the vegetables.
  7. Remove from heat immediately.
  8. Divide jasmine rice into bowls, top with the vegetable mixture, and garnish with sesame seeds.

Notes

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave.