Crisp Veg Stir-Fry

Stir-frying traces its roots to Chinese wok cooking, where fierce heat keeps vegetables crisp and bright. This leftover-friendly version tosses mixed veg with garlic, ginger, and a soy glaze, then lands over rice for a fast weeknight plate.

Serves 4

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 6g fiber

Every recipe here is free to read.

Ingredients

• 4 cups Mixed vegetables
• to taste Garlic and ginger
• 3 tbsp Soy sauce
• 2 tbsp Oil
• for serving Cooked rice

Instructions

1. 1Stir-fry veg hot and fast.
2. 2Add protein if you have it; glaze with soy.
3. 3Serve over rice.