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- 1 cup broccoli florets - 1 bell pepper (any color), sliced - 1 cup snap peas - 1 medium carrot, julienned - 1 cup red cabbage, shredded - 1 cup zucchini, sliced - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 3 tablespoons soy sauce (or tamari for gluten-free) - 2 tablespoons sesame oil - 1 tablespoon olive oil - 1 teaspoon sesame seeds (for garnish) - Optional: fresh cilantro or green onions for garnish When I make this Rainbow Veggie Stir Fry Skillet, I focus on fresh ingredients. Each veggie adds color and flavor. Broccoli brings crunch, while snap peas add a sweet snap. Carrots and zucchini offer great texture. Red cabbage adds a lovely crunch and vibrant color. Aromatics are key in this dish. Garlic gives a strong base flavor. Ginger brightens the mix and adds warmth. Soy sauce or tamari (if you need it gluten-free) ties everything together with umami. For oils, I use sesame oil for a nutty taste and olive oil for cooking. Finally, a sprinkle of sesame seeds adds a nice touch. You can also use fresh cilantro or green onions to brighten the dish. For the full recipe, check the link provided! - First, wash all your vegetables well. This makes sure they are clean. - Cut the broccoli into small florets. Slice the bell pepper into strips. - Julienne the carrot into thin sticks. Shred the red cabbage. - Slice the zucchini into half-moons. - Mince the garlic and grate the ginger. This adds great flavor. - In a large skillet, heat the olive oil over medium-high heat. - Add the minced garlic and grated ginger to the pan. Sauté them for about 30 seconds. - You want to smell their rich aroma. This step is key for great taste. - Now, add the broccoli and bell pepper to the skillet. Stir-fry for 3-4 minutes. - When these veggies soften, toss in the snap peas, carrot, cabbage, and zucchini. - Keep cooking for another 4-5 minutes. The veggies should be bright and crisp. - Pour the soy sauce and sesame oil over the veggies. Mix everything well. - Cook for another 2-3 minutes. This helps the flavors blend nicely. - Season with salt and pepper to taste. Adjust it to your liking. - Finally, remove the skillet from heat. Garnish with sesame seeds and optional herbs. Check out the Full Recipe for all the details! For the best stir-fry, use high heat. Medium-high heat works well for cooking fast. This helps keep your veggies bright and crisp. Start with the garlic and ginger. Sauté them briefly, so they don't burn. After that, add the broccoli and bell pepper first. They need a bit longer to soften. Then, toss in the snap peas, carrot, cabbage, and zucchini. Stir-fry them all together for about five minutes. This timing gives a nice crunch without losing color. To boost flavor, try adding a splash of rice vinegar. A squeeze of lime juice adds brightness, too. If you want some heat, add chili flakes or sriracha. For protein, cooked chicken, tofu, or shrimp works great. Just stir it in during the last few minutes of cooking. This makes your meal filling and tasty. Presentation matters! Serve the stir-fry in shallow bowls for a beautiful look. Arrange the veggies artfully, and sprinkle sesame seeds on top. This adds a nice crunch. You can also add a lime wedge on the side. It gives a fresh taste when squeezed over the dish. Pair your stir-fry with steamed rice or quinoa for a complete meal. Enjoy your colorful and healthy creation! Check out the Full Recipe for more details. {{image_2}} You can swap out vegetables based on what you have. Use seasonal veggies like asparagus or green beans. They add great taste and color. You can also try artichokes or mushrooms for different flavors. Want more color? Add bright cherry tomatoes or yellow bell peppers. These changes keep the dish fun and fresh. For a vegan version, just ensure you use tamari or coconut aminos instead of soy sauce. This keeps it gluten-free too. If you want low-carb, skip the carrots and zucchini. Instead, add cauliflower rice or extra broccoli. These swaps make the dish fit many diets while still being tasty. Do you like some heat? Toss in chili flakes or a splash of hot sauce. This gives your stir-fry a nice kick. You can also use fresh herbs like basil or cilantro for unique flavors. Experiment with herbs to find your perfect mix. These small changes can make your dish stand out, delighting your taste buds. To keep your Rainbow Veggie Stir Fry fresh, store leftovers in the fridge. Place the stir-fry in an airtight container. This helps lock in flavor and moisture. Make sure it cools down before sealing. Use it within three days for the best taste. When it's time to eat again, you can reheat the stir-fry in a few ways. The best method is to use a skillet. Heat it over medium until warm. Stir it gently to keep the veggies crisp. You can also use the microwave. Just cover it and heat in short bursts. This method helps keep the texture nice. Good news! You can freeze this stir-fry too. Just store it in a freezer-safe container. Make sure to leave some space at the top for expansion. When you want to eat it, thaw it in the fridge overnight. Reheat it in a skillet for the best texture and taste. This keeps your meal tasty and fresh, even after freezing. How to make the stir fry less soggy? To keep your stir fry crisp, don’t overcrowd the pan. Cook in batches if needed. Use high heat and limit the cooking time. Drain excess water from veggies before cooking. What can I serve with Rainbow Veggie Stir Fry Skillet? You can serve this stir fry with steamed rice, quinoa, or noodles. It pairs well with grilled chicken or tofu. Adding an egg on top also boosts flavor. Can I use frozen vegetables for this recipe? Yes, you can use frozen veggies. Just thaw them first and drain excess water. Frozen veggies cook faster, so watch them closely to avoid sogginess. How long should I cook the veggies? Cook the veggies for about 8 to 10 minutes total. You want them bright and tender-crisp. Start with the harder veggies first and add softer ones later. What's the best way to cut vegetables for stir-fry? Cut veggies into even-sized pieces. This helps them cook evenly. Aim for bite-sized chunks or thin strips, depending on the vegetable. What can replace soy sauce in this recipe? You can use coconut aminos as a soy-free option. Tamari is great for gluten-free diets. For a low-sodium choice, try a homemade mix of broth and vinegar. How to adjust for spice sensitivity? If you are sensitive to spice, reduce or omit ginger and garlic. You can use mild flavors like sweet sauces or citrus. Adding a pinch of sugar can balance out flavors too. This blog post shared how to create a tasty Rainbow Veggie Stir Fry. We explored fresh vegetables, aromatics, oils, and garnish options. You learned the step-by-step process, along with helpful cooking tips and serving suggestions. Feel free to experiment with variations to suit your taste. Remember, stir fry can be colorful, healthy, and easy! Now, you have the tools to whip up a delightful dish any day. Enjoy cooking and sharing it with others!

Rainbow Veggie Stir Fry Skillet

Whip up a vibrant and delicious Rainbow Veggie Stir Fry Skillet that’s perfect for any meal! Packed with colorful veggies like broccoli, bell peppers, and snap peas, this quick recipe takes just 20 minutes to make. With the perfect blend of garlic, ginger, and soy sauce, you'll enjoy a burst of flavor in every bite. Click through to explore the full recipe and impress your friends and family with this delightful dish!
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Ingredients
  

1 cup broccoli florets

1 bell pepper (any color), sliced

1 cup snap peas

1 medium carrot, julienned

1 cup red cabbage, shredded

1 cup zucchini, sliced

3 cloves garlic, minced

1 tablespoon freshly ginger, grated

3 tablespoons soy sauce (or tamari for gluten-free)

2 tablespoons sesame oil

1 tablespoon olive oil

1 teaspoon sesame seeds (for garnish)

Salt and pepper to taste

Fresh cilantro or green onions for garnish (optional)

Instructions
 

Start by prepping all your vegetables, ensuring they are washed and cut into bite-sized pieces.

    In a large skillet or wok, heat the olive oil over medium-high heat.

      Add the minced garlic and grated ginger to the skillet, sautéing for about 30 seconds until fragrant.

        Add the broccoli florets and sliced bell pepper, cooking for 3-4 minutes until they start to soften.

          Toss in the snap peas, julienned carrot, red cabbage, and zucchini. Stir-fry for an additional 4-5 minutes until the veggies are bright and tender-crisp.

            Pour the soy sauce and sesame oil over the vegetables and mix well to combine, cooking for another 2-3 minutes to allow the flavors to meld.

              Season with salt and pepper to taste, adjusting according to your preference.

                Remove from heat and garnish with sesame seeds and optional fresh cilantro or green onions.

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

                    - Presentation Tips: Serve in shallow bowls, arranging the stir-fry artfully, and sprinkle additional sesame seeds on top for a beautiful finish. Add a wedge of lime on the side for a zesty kick!