15-Minute Veggie Stir Fry – Quick Weeknight Dinner

High-Protein Peanut Butter Brownie Baked Oats

High-Protein Peanut Butter Brownie Baked Oats

Published by Admin on July 26, 2025

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15-Minute Veggie Stir Fry – Quick Weeknight Dinner

A colorful and quick veggie stir fry that’s perfect for weeknight dinners. It comes together in just 15 minutes and pairs well with rice or noodles.

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Prep Time 5

Cook Time 10

Total Time 15

Servings: 4 people

Course: Main Course

Cuisine: Chinese

Calories: 180

Ingredients Equipment Method Notes

Ingredients

1 cup Broccoli florets Fresh or frozen
1 cup Bell peppers Sliced (any color)
1 tbsp Carrot Thinly sliced or julienned
1 tsp Garlic Minced
1 tsp Ginger Fresh, grated
2 tbsp Soy sauce
1 tbsp Sunflower oil Or sesame oil
1 tbsp Cooked rice/noodles Optional, for serving
1 tbsp Green onions Optional, for garnish
1 tbsp Sesame seeds Optional, for garnish

Equipment

1 Large Pan or Wok Nonstick preferred
1 Knife For chopping vegetables
1 Cutting Board

Method

Heat oil in a large pan or wok over medium-high heat.
Add minced garlic and grated ginger. Stir for 30 seconds until fragrant.
Add carrots and cook for 2 minutes.
Add bell peppers and broccoli; stir fry for 3–4 minutes until slightly tender.
Pour in soy sauce and toss well to coat all vegetables.
Cook for another 1 minute, then remove from heat.
Serve hot over rice or noodles. Garnish with green onions or sesame seeds if desired.

Notes

You can switch the vegetables based on what you have — cauliflower, snap peas, or zucchini work well. For added protein, toss in tofu or chickpeas. Adjust soy sauce and garlic to taste.

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These products come from organic farms that use a method of cultivation and breeding without artificial pesticides, chemical fertilizers or antibiotics.