Skillet Broccoli, Pepper, and Carrot Stir-Fry
18 min
|
easy
|
lactose-free,
low-fat,
Mediterranean diet,
paleo-friendly,
vegan
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 8 min | 18 min |
Introduction
This skillet broccoli pepper carrot stir-fry is colorful, crisp-tender, and full of simple savory flavor.
It is a great side dish for weeknight dinners, or a light lunch with rice or noodles.
Ingredients (4 servings)
Ingredients
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How to Make Skillet Broccoli, Pepper, and Carrot Stir-Fry
-
Prep the vegetables
Cut the broccoli into bite-size florets, slice the carrots thinly, and cube the bell pepper evenly.
Uniform pieces cook at the same rate and keep the stir-fry crisp-tender.
-
Heat the skillet
Warm the olive oil in a large skillet over medium-high heat until it looks loose and shiny.
A hot pan helps the vegetables brown instead of steam.
-
Stir-fry the vegetables
Add the carrots and cook for 2 minutes, stirring often.
Add the broccoli and bell pepper, then cook 4 to 5 minutes.
Stir often, but give the vegetables short pauses for light browning.
-
Season and finish
Stir in the soy sauce, garlic powder, salt, and black pepper.
Cook 1 to 2 minutes, just until the vegetables are crisp-tender and coated.
Serve hot on its own or over rice.
Substitutions
- Olive oil for avocado oil
- Avocado oil handles higher heat well and keeps the vegetables glossy. The flavor stays mild, so the soy-garlic seasoning still shines.
- Soy sauce for tamari
- Tamari gives the same savory depth with a slightly richer taste. It also keeps the dish friendly for many gluten-free eaters.
- Red bell pepper for pineapple chunks
- Pineapple adds juicy sweetness and a fun sweet-savory twist. The skillet sauce becomes brighter, and the vegetables taste even fresher.
Tips
- Slice carrots on a diagonal
- Thin diagonal slices match the broccoli cooking time and prevent firm centers. The larger cut also catches more seasoning.
- Preheat the pan fully
- A fully heated skillet gives better browning and less steaming. Test it with one carrot slice before adding everything.
- Season near the end
- Soy sauce can burn in a dry pan. Adding it late keeps the flavor clean and savory.
- Leave brief pauses between stirs
- Constant stirring prevents color from developing. Short pauses help the vegetables pick up tasty browned edges.
- Finish with a crunchy topping
- Toasted sesame seeds or chopped peanuts add texture right before serving. That last step makes the stir-fry feel special.
Nutrition Facts *
| Energy | 105 | kcal |
|---|---|---|
| Protein | 3 | g |
| Total Fat | 7 | g |
| Carbohydrates | 9 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why are my vegetables turning soggy?
- The pan was likely crowded or not hot enough. Cook in batches if needed, and keep the heat at medium-high.
- Can I use frozen broccoli?
- Yes, but thaw and pat it dry first. Extra moisture can steam the vegetables and weaken browning.
- How can I make this a full meal?
- Add cooked chicken, shrimp, tofu, or edamame during the last minute. Serve it over rice or noodles for a heartier plate.
- Can I make it ahead for meal prep?
- Yes, but the vegetables stay crispest right after cooking. Reheat quickly in a hot skillet for the best texture.
Serving Suggestions
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