Ingredients
- Broccoli florets: 2 cups
- Bell pepper (any color), sliced: 1 cup
- Carrots, sliced: 1 cup
- Onion, chopped: 1/2 cup
- Garlic, minced: 2 cloves
- Olive oil: 2 tablespoons
- Low-sodium soy sauce: 1 tablespoon
- Sesame seeds: 1 teaspoon (optional)
Instructions
- Step 1: Heat olive oil in a large skillet or wok over medium-high heat.
- Step 2: Add the chopped onion and cook for 2-3 minutes, until softened. Then add the minced garlic and cook for another minute, until fragrant.
- Step 3: Add the carrots, broccoli, and bell pepper to the skillet.
- Step 4: Sauté the vegetables for 5-7 minutes, stirring frequently, until they are tender-crisp.
- Step 5: Stir in the low-sodium soy sauce and cook for another minute, ensuring the vegetables are evenly coated.
- Step 6: Remove from heat, sprinkle with sesame seeds (if using), and serve immediately.
Notes
- Store leftover sautéed vegetables in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat in a skillet over medium heat, adding a splash of water or broth to prevent drying.
- Serve these vibrant vegetables as a side dish with grilled chicken or fish, or toss them with noodles for a quick and healthy meal.
- Don't overcrowd the pan; sauté the vegetables in batches if needed to ensure even cooking and prevent them from steaming instead of browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American