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In today's world, where health consciousness is on the rise, incorporating colorful vegetables into our diets has become more important than ever. Not only do these vibrant foods elevate the aesthetic appeal of our meals, but they also offer a rich array of nutrients that contribute to our overall well-being. A well-balanced diet, abundant in colorful vegetables, can help reduce the risk of chronic diseases, boost energy levels, and improve digestion. One delightful way to enjoy these nutritional powerhouses is through a scrumptious dish known as Crunchy Colorful Veggie Stir Fry.

Back To School Treats Veggie Stir Fry

Brighten your meals with a Crunchy Colorful Veggie Stir Fry that's as nutritious as it is visually appealing. Packed with a rainbow of fresh vegetables like bell peppers, broccoli, and carrots, this quick cooking method locks in vitamins while retaining crunch and flavor. Perfect for any time of day, this dish is versatile, catering to various dietary needs. Follow our easy steps to whip up this vibrant stir fry and enjoy a burst of health benefits and delicious tastes in every bite!
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Ingredients
  

1 cup bell peppers (red, yellow, and green), sliced

1 cup broccoli florets

1 cup snap peas

1 medium carrot, julienned

1 small zucchini, sliced

1 cup baby corn, halved

3 cloves garlic, minced

1-inch piece ginger, grated

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon oyster sauce (optional)

1 tablespoon sesame oil

1 tablespoon vegetable oil

1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)

Sesame seeds and green onions for garnish

Instructions
 

Prep the Produce: Start by washing all your vegetables thoroughly. Slice the bell peppers into thin strips, cut the broccoli into florets, julienne the carrot, slice the zucchini, and halve the baby corn.

    Heat the Pan: In a large wok or skillet, heat the vegetable oil over medium-high heat until it shimmers.

      Sauté Aromatics: Add the minced garlic and grated ginger to the hot pan. Stir-fry for about 30 seconds, until fragrant. Be careful not to burn them.

        Add the Veggies: Toss in the broccoli, carrots, and bell peppers. Stir-fry for about 3-4 minutes until they start to soften but remain crisp.

          Incorporate the Zucchini and Snap Peas: Add the zucchini, snap peas, and baby corn. Continue to stir-fry for another 2-3 minutes, keeping the veggies vibrant and crunchy.

            Introduce the Sauces: Pour in the soy sauce and oyster sauce (if using). Stir well to coat the vegetables evenly.

              Thicken the Sauce: Stir in the cornstarch mixture and cook for an additional minute or until the sauce thickens slightly, giving the vegetables a nice glossy finish.

                Finish with Sesame Oil: Drizzle the sesame oil over the stir fry, tossing to combine everything. Remove from heat.

                  Garnish and Serve: Transfer the stir fry to a serving bowl. Sprinkle with sesame seeds and chopped green onions for a pop of flavor and freshness. Serve immediately with steamed rice or noodles, if desired.

                    Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4