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In today's fast-paced world, finding meals that are both quick to prepare and packed with nutrition can be a challenge. Enter the Quick & Colorful 20-Minute Veggie Stir-Fry—a delightful dish that not only satisfies your hunger but also brings a vibrant splash of color to your plate. This recipe is perfect for busy weeknights when you want something healthy and delicious without spending hours in the kitchen. With its bright medley of vegetables, this stir-fry is as appealing to the eyes as it is to the palate.

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

Discover the vibrant world of cooking with this Quick & Colorful 20-Minute Veggie Stir-Fry! Packed with essential nutrients, this dish makes healthy eating a breeze on busy weeknights. Featuring a mix of fresh vegetables like bell peppers, broccoli, and carrots, it's not only a feast for the eyes but also for the palate. Plus, with just a few simple cooking steps, you can whip up a delicious, satisfying meal that encourages creativity in the kitchen. Enjoy the benefits of a nutritious, plant-based diet while indulging in a flavorful and colorful stir-fry that can be personalized to your taste. Perfect for quick meals without compromising on health!
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Ingredients
  

1 tablespoon sesame oil

2 cloves garlic, minced

1 inch ginger, grated

1 red bell pepper, sliced

1 cup broccoli florets

1 cup snap peas

1 medium carrot, julienned

1 cup baby spinach

2 tablespoons soy sauce (low-sodium)

1 tablespoon hoisin sauce

1 teaspoon rice vinegar

1 teaspoon sesame seeds (for garnish)

Cooked jasmine or brown rice (for serving)

Instructions
 

Prepare the Rice: If you haven't already, cook your jasmine or brown rice according to package instructions so it’s ready for serving.

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

      Sauté Aromatics: Add the minced garlic and grated ginger to the hot oil, sauté for about 30 seconds until fragrant.

        Add Vegetables: Toss in the sliced red bell pepper, broccoli florets, snap peas, and julienned carrot. Stir-fry the vegetables for about 5-7 minutes, or until they are bright and tender-crisp.

          Incorporate Spinach: Add the baby spinach to the pan and stir until it wilts, about 1-2 minutes.

            Sauce It Up: Pour the soy sauce, hoisin sauce, and rice vinegar over the stir-fried vegetables. Toss everything to ensure the veggies are evenly coated with the sauce. Cook for an additional 1-2 minutes.

              Plate and Garnish: Serve the stir-fry over the cooked rice, and sprinkle with sesame seeds for extra crunch.

                Enjoy: Serve hot, and enjoy your nutritious weeknight meal!

                  Prep Time: 5 minutes | Total Time: 20 minutes | Servings: 2-3