Colorful Four-Vegetable Stir-Fry
A quick and vibrant vegetable stir-fry featuring colorful vegetables that are lightly seasoned to let their natural flavors shine. This dish comes together in minutes and makes a perfect side for any meal.
Story
This colorful stir-fry is a feast for the eyes and the palate. The key is to keep the vegetables crisp-tender and brightly colored.
Ingredients
Frozen or fresh peas
1 cup
Carrots, julienned
1 medium
Red bell pepper, sliced
1 small
Corn kernels
1/2 cup
Vegetable oil
2 tablespoons
Garlic, minced
2 cloves
Salt
to taste
Light soy sauce
1 teaspoon
Instructions
1
Prep the vegetables
If using fresh peas, blanch them in boiling water for about 3-4 minutes until slightly tender but still bright green. Drain and set aside. Cut carrots into thin matchsticks, slice the bell pepper into strips, and measure out the corn.
2
Start the stir-fry
Heat oil in a wok or large skillet over medium-high heat. Add the garlic and stir for about 30 seconds until fragrant. Add the carrots first since they take the longest to cook.
3
Finish cooking
Add the bell pepper and corn, stir-frying for about 2 minutes. Finally, add the peas and toss everything together. Season with salt and a splash of soy sauce. Cook for another minute until all vegetables are crisp-tender. Serve immediately.
