Ingredients
- Broccoli florets: 1 cup
- Carrots, sliced: 1/2 cup
- Red bell pepper, chopped: 1/2 cup
- Yellow bell pepper, chopped: 1/2 cup
- Onion, sliced: 1/4 cup
- Garlic, minced: 2 cloves
- Olive oil: 2 tablespoons
- Low-sodium soy sauce: 1 tablespoon
Instructions
- Step 1: Heat olive oil in a large skillet or wok over medium-high heat.
- Step 2: Add the sliced onion to the skillet and cook for 2-3 minutes, until softened.
- Step 3: Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn it.
- Step 4: Add the broccoli florets, sliced carrots, and chopped bell peppers to the skillet.
- Step 5: Sauté the vegetables for 5-7 minutes, stirring occasionally, until they are tender-crisp.
- Step 6: Stir in the low-sodium soy sauce and cook for another minute, allowing the vegetables to absorb the flavor. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the vegetables in a skillet over medium heat with a splash of water to prevent drying.
- Serve these vibrant veggies over quinoa or brown rice for a complete and nutritious meal.
- Don't overcrowd the pan; sauté in batches if needed to ensure even cooking and prevent steaming instead of browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American