07/24/2025
Looking for a fast way to load up on color, crunch, and nutrients this summer? This Quick Stir-Fry Veggie recipe hits the mark with bold flavor, simple prep, and just the right bite 🥦🔥
Meal prep it. Serve it solo. Pair it with your protein. It does the job without weighing you down.
Ingredients
🔹 1 tablespoon canola oil or sunflower oil
🔹 2 cups small broccoli or broccolini florets, halved
🔹 2 cups red and yellow bell pepper strips
🔹 2 cups cubed zucchini
🔹 1 cup French green beans, trimmed and halved
🔹 1 cup whole or halved mushrooms
🔹 ½ cup sliced green onion
🔹 1½ tablespoons soy sauce
🔹 2 teaspoons minced garlic
🔹 1 teaspoon minced fresh ginger or ginger paste
🔹 1 teaspoon apple cider vinegar
🔹 Pinch red pepper flakes, optional
🥄 Directions
1️⃣ Heat the oil in a wok or large cast-iron skillet over high heat.
2️⃣ Add the broccoli, bell pepper, zucchini, green beans, mushrooms, and green onion.
3️⃣ Cook, stirring frequently, until the vegetables are crisp-tender, about 6 minutes.
4️⃣ Meanwhile, mix the soy sauce, garlic, ginger, vinegar, and red pepper flakes, if using, in a small bowl.
5️⃣ Add to the vegetables. Reduce the heat to low and cook, stirring constantly, about 2 minutes, adding about 1 tablespoon of water, or more as needed, to help loosen any vegetables that stick to the skillet. Makes about 7 cups.
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