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In today’s fast-paced world, finding the time to prepare healthy meals can often feel like a daunting task. With hectic schedules and the constant search for nutritious options, many individuals and families are on the lookout for quick and easy recipes that don’t sacrifice flavor or health. Enter the Quick & Colorful 20-Minute Veggie Stir-Fry—an ideal solution for those seeking a vibrant, delicious dish packed with essential nutrients. This stir-fry is not only a feast for the eyes but also a well-balanced meal that can be whipped up in mere minutes, making it perfect for busy weeknights or lazy weekends.

No-Fuss 20-Minute Stir-Fry for a Nutritious Weeknight Meal

Discover the vibrant and nutritious Quick & Colorful 20-Minute Veggie Stir-Fry, perfect for busy weeknights or easy meal prep! Packed with a delightful mix of bell peppers, broccoli, snap peas, and carrots, this dish is not only a feast for the eyes but also a powerhouse of vitamins and minerals. With a simple stir-frying technique that retains nutrients and enhances flavors, enjoy a quick, satisfying meal that's easily customizable to your tastes. Get ready to whip up a colorful and healthy dinner in just 20 minutes!
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Ingredients
  

2 cups mixed bell peppers (red, yellow, and green), sliced

1 cup broccoli florets

1 cup snap peas

1 medium carrot, julienned

1 cup firm tofu, cubed (or chicken, if preferred)

2 tablespoons soy sauce (low sodium)

1 tablespoon sesame oil (or olive oil)

2 cloves garlic, minced

1 inch fresh ginger, grated

1 tablespoon honey or maple syrup (optional)

1 teaspoon cornstarch (optional, for thickening)

Salt and pepper to taste

Cooked rice or quinoa (for serving)

Sesame seeds for garnish (optional)

Instructions
 

Prepare Ingredients: Wash and slice all the vegetables. If using tofu, pat it dry and cube. If using chicken, cut it into bite-sized pieces.

    Heat the Pan: In a large skillet or wok, heat the sesame oil over medium-high heat until shimmering.

      Cook the Tofu/ Chicken: Add the cubed tofu (or chicken) to the skillet. Season with a pinch of salt and pepper. Stir-fry for about 5 minutes or until golden brown and crispy on the edges. Remove from the skillet and set aside.

        Sauté Aromatics: In the same skillet, add the minced garlic and grated ginger. Sauté for 30 seconds until fragrant.

          Add the Veggies: Toss in the sliced bell peppers, broccoli, snap peas, and julienned carrots. Stir-fry for about 4-5 minutes or until the vegetables are brightly colored and just tender but still crisp.

            Combine Everything: Return the tofu (or chicken) to the pan. Pour in the soy sauce and honey (if using). If you prefer a thicker sauce, mix cornstarch with a splash of water and pour it in. Stir everything together and cook for an additional 1-2 minutes.

              Final Touches: Taste and adjust seasoning with more soy sauce, salt, or pepper if needed. Remove from heat.

                Serve: Serve the stir-fry warm over a bed of cooked rice or quinoa. Garnish with sesame seeds if desired.

                  Prep Time: 10 min | Total Time: 20 min | Servings: 4