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Prep time
15 minutes
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Cook time
1 hour 12 minutes
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Serves
4-6 people
Author Notes
A quick and easy stir-fry made with a variety of colorful vegetables, served over rice or noodles. This recipe is perfect for a weeknight dinner or a healthy lunch. —Rkawal
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Ingredients
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2 tablespoons
vegetable oil
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1
onion, chopped
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2
cloves garlic, minced
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1 cup
broccoli florets
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1 cup
sliced bell peppers (any color)
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1 cup
sliced carrots
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2 teaspoons
soy sauce
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1 teaspoon
grated ginger
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Salt and pepper, to taste
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Cooked rice or noodles, for serving
Directions
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Heat the vegetable oil in a large skillet or wok over medium-high heat.
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Add the chopped onion and cook until softened, about 3-4 minutes.
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Add the minced garlic and cook for an additional 1 minute, until fragrant.
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Add the broccoli, bell peppers, and carrots, and cook until the vegetables are tender-crisp, about 4-5 minutes.
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In a small bowl, whisk together the soy sauce and grated ginger. Pour the sauce over the vegetables and stir to combine.
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Season with salt and pepper to taste.
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Serve the vegetable stir-fry over cooked rice or noodles.
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