Name: Quick Asian Dinner
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 2 tablespoons olive oil; 1 cup broccoli florets; 1 red bell pepper, sliced; 1 carrot, julienned; 1 zucchini, sliced; 1/2 cup snap peas; 1/4 cup soy sauce (or tamari for gluten-free); 1 tablespoon sesame oil; 1 tablespoon rice vinegar; 1 tablespoon honey or maple syrup; 1 teaspoon fresh ginger, grated; 2 cloves garlic, minced; 2 tablespoons sesame seeds; Cooked rice, for serving (optional)

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This quick Asian dinner is a simple yet flavorful stir-fry, loaded with vibrant vegetables and a savory sauce. Perfect for busy weeknights, this dish comes together in just 20 minutes and is both nutritious and satisfying.

Quick Asian Dinner

Ingredients

2 tablespoons olive oil

1 cup broccoli florets

1 red bell pepper, sliced

1 carrot, julienned

1 zucchini, sliced

½ cup snap peas

¼ cup soy sauce (or tamari for gluten-free)

1 tablespoon sesame oil

1 tablespoon rice vinegar

1 tablespoon honey or maple syrup

1 teaspoon fresh ginger, grated

2 cloves garlic, minced

2 tablespoons sesame seeds

Cooked rice, for serving (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

I start by heating the olive oil in a large skillet or wok over medium-high heat.

Then, I add the broccoli, bell pepper, carrot, zucchini, and snap peas. I stir-fry them for 4-5 minutes, until they’re tender-crisp.

In a small bowl, I whisk together the soy sauce, sesame oil, rice vinegar, honey, ginger, and garlic to create the sauce.

I pour the sauce mixture over the vegetables and stir to coat everything evenly. I cook it for an additional 2-3 minutes, allowing the sauce to thicken slightly.

Once done, I remove the skillet from the heat and sprinkle sesame seeds over the top before serving.

I usually serve it with rice, though it's optional.

Servings and Timing

Servings: 2

Prep time: 10 minutes

Cooking time: 10 minutes

Total time: 20 minutes

Variations

For a spicier kick, I can add chili flakes or sliced fresh chili to the stir-fry.

To make it a more substantial meal, I can toss in some cooked chicken, shrimp, or tofu.

I could switch out the vegetables based on what I have available, like using mushrooms, asparagus, or bok choy.

If I want a gluten-free version, I just use tamari in place of soy sauce.

Storage/Reheating

If I have leftovers, I can store them in an airtight container in the fridge for up to 2-3 days. To reheat, I simply warm it up in a skillet over medium heat, adding a splash of water or soy sauce to keep it from drying out.

FAQs

Can I use other vegetables in this stir-fry?

Absolutely! Feel free to swap in any vegetables you like or have on hand. Mushrooms, baby corn, and spinach are great alternatives.

Is this recipe vegan?

Yes, this stir-fry is entirely vegan, especially if I use maple syrup instead of honey.

Can I use a different oil instead of sesame oil?

While sesame oil gives the dish a distinctive flavor, I can use olive oil or avocado oil if I prefer something more neutral.

Can I make this dish ahead of time?

Yes, I can prepare the vegetables and the sauce in advance and store them separately in the fridge. When ready to cook, I just stir-fry the veggies and toss in the sauce.

Is this recipe gluten-free?

Yes, this stir-fry can be made gluten-free by using tamari instead of regular soy sauce.

Conclusion

This Quick Asian Dinner is an easy, vibrant meal that comes together in no time. Packed with fresh vegetables and a flavorful sauce, it’s a perfect choice for a healthy, weeknight dinner. Plus, it's easily customizable, so I can make it exactly how I like! Whether I serve it with rice or enjoy it on its own, it’s always a hit.

Recipe:

Quick Asian Dinner

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Author: Cheryl
Total Time: 20 minutes
Yield: 2 servings
Diet: Vegan

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Description

Instructions

Heat the olive oil in a large skillet or wok over medium-high heat.
Add the broccoli, bell pepper, carrot, zucchini, and snap peas. Stir-fry them for 4-5 minutes, until tender-crisp.
In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, ginger, and garlic to create the sauce.
Pour the sauce mixture over the vegetables and stir to coat everything evenly. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
Remove the skillet from the heat and sprinkle sesame seeds over the top before serving.