Ingredients
Scale
- 3 cloves garlic, minced
- 1 cup bell peppers (red, orange, yellow), sliced
- 1 cup broccoli florets
- 1 cup carrots, sliced
- 1 cup snap peas
- 1 cup mushrooms, sliced (optional)
- 1 cup purple cabbage, shredded (optional)
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon water
- 2 tablespoons olive or canola oil
Instructions
- Heat the oil in a pan over medium-high heat until hot.
- Add minced garlic and sauté for 10 seconds until fragrant.
- Add harder vegetables like carrots and broccoli, cooking for about a minute.
- Stir in softer vegetables like bell peppers and snap peas, mixing continuously.
- Once the veggies are glossy and slightly tender, pour the oyster sauce over and stir to coat.
- Cook for another 3-4 minutes until everything is heated through.
- Remove from heat and let cool for a moment before serving.
Notes
Keep the heat high and avoid overcrowding the pan for the best texture. Feel free to substitute vegetables based on what you have!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg