stir-fry vegetables:😎


  • Assorted vegetables (such as bell peppers, broccoli, carrots, snap peas, mushrooms, onions, etc.)
  • Low-sodium soy sauce or tamari
  • Minced garlic
  • Minced ginger
  • Optional: Sliced chicken breast, shrimp, or tofu for added protein
  • Cooking spray or a small amount of oil (if using)


  1. Prepare your vegetables by washing, peeling, and chopping them into bite-sized pieces.
  2. If you’re adding protein (chicken breast, shrimp, or tofu), cook it first in a separate pan until fully cooked. Set aside.
  3. Heat a large skillet or wok over medium-high heat. If you’re using oil, lightly coat the pan with cooking spray or a small amount of oil.
  4. Add minced garlic and ginger to the skillet and sauté for about 30 seconds until fragrant.
  5. Add the chopped vegetables to the skillet. Stir-fry them for about 5-7 minutes or until they’re tender but still crisp.
  6. If you’re using soy sauce or tamari, add it to the skillet and toss the vegetables to coat evenly. Be careful not to add too much as it can increase the sodium content.
  7. If you cooked protein separately, add it back to the skillet and toss everything together until heated through.
  8. Taste and adjust seasoning if necessary. You can add more soy sauce or tamari, or other seasonings like black pepper or chili flakes if desired.
  9. Serve your stir-fry vegetables hot as a standalone dish or with cooked brown rice or quinoa for a complete meal.
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