Why you will love this recipe

Quick preparation – ready in just 15 minutes
Healthy and light – full of vitamins and fiber
Versatile and adaptable – vary vegetables according to taste
Vegan and low-carb – perfect for conscious nutrition

Ingredients

1 broccoli
2 carrots
1 red pepper
1 yellow pepper
1 zucchini
2 tablespoons coconut oil
3 tablespoons soy sauce
1 tbsp Sriracha sauce (optional for spiciness)
2 tablespoons coconut flakes (optional)
salt and pepper to taste

(Tip: You can find the full ingredient list and exact quantities in the recipe card below.)

preparation

Divide the broccoli into small florets, slice the carrots, and dice the peppers and zucchini.
Heat coconut oil in a large skillet or wok. Add broccoli and carrots and stir-fry for about 3 minutes.
Add peppers and zucchini to the pan and fry for another 2 minutes.
Add soy sauce and optionally Sriracha sauce. Mix well and simmer for another 5 minutes until the vegetables are cooked but still firm.
Stir in coconut flakes and season with salt and pepper.
Serve immediately, optionally with rice or enjoy plain as a low-carb option.

portions and preparation time

Servings: 2
Preparation time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes

variations

Add protein – tofu, tempeh or chickpeas for more protein
Try other vegetables – mushrooms, sugar snap peas or eggplant
Nuts and seeds – cashews or sesame seeds for more crunch

storage and warming

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, heat in a skillet over medium heat or microwave briefly. Add a little water or soy sauce if necessary.

FAQs

What goes well as a side dish with Asian vegetable stir-fry?

Rice, rice noodles or quinoa are ideal accompaniments.

Can frozen vegetables be used?

Yes, defrost beforehand and drain well to avoid excess moisture.

How do I make the pan gluten-free?

Use gluten-free soy sauce or tamari.

Is the vegetable pan suitable for meal prep?

Yes, it can easily be pre-cooked and reheated.

How can I adjust the sharpness?

Vary the amount of Sriracha sauce or leave it out altogether.

Can the pan be frozen?

Yes, once cooled, freeze in a freezer-safe container for up to 2 months.

What other sauces can I use?

Hoisin sauce, teriyaki sauce or peanut sauce for more flavor.

How do I prevent the vegetables from becoming mushy?

Fry over high heat and stir regularly.

Can the pan be prepared in a wok?

Yes, wok ensures even heat distribution.

Which oils are suitable for frying?

Coconut oil, peanut oil or sesame oil for an authentic flavor.

Conclusion

Asian vegetable stir-fry is a simple, healthy and delicious dish that can be customized to your liking. Perfect for a quick meal full of fresh ingredients and Asian flavors.

Laura

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