👩🍳 Instructions
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1
Prepare all vegetables: cut broccoli into florets, slice bell peppers into strips, slice mushrooms, thinly slice red onion, and mince garlic. Set aside.
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2
In a small bowl, whisk together the soy sauce (or tamari), rice vinegar, toasted sesame oil, maple syrup, and red pepper flakes (if using). Taste and adjust seasoning as needed.
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3
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of olive oil. Once hot, add the broccoli florets and red onion slices. Sauté for 3-4 minutes, stirring occasionally, until broccoli starts to turn bright green and get a slight char.
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4
Add the sliced bell peppers and mushrooms to the skillet. Continue to cook for another 5-7 minutes, stirring frequently, until mushrooms have released their moisture and started to brown, and peppers are tender-crisp.
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5
Add the minced garlic during the last minute of cooking, stirring until fragrant. Be careful not to burn the garlic.
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6
Pour the prepared sauce over the vegetables in the skillet. Toss everything together vigorously for about 30 seconds, allowing the sauce to coat the vegetables and slightly thicken. Remove from heat.
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7
Season with salt and freshly ground black pepper to taste. Serve immediately, either on its own or over cooked brown rice or quinoa. Garnish with toasted sesame seeds and fresh cilantro or green onions, if desired.
💡 Notes
For a heartier meal, add cooked protein like grilled chicken, pan-seared tofu, or chickpeas. To ensure proper browning, avoid overcrowding the pan; cook vegetables in batches if necessary. This dish is excellent for meal prep and can be stored in an airtight container for 3-4 days in the refrigerator.
🥗 Nutrition (per serving)
Calories
280 kcal
Protein
10g
Total Fat
15g
Saturated Fat
2g
Carbs
28g
Fiber
8g
Sugar
9g
Sodium
750mg
Cholesterol
0mg
