Green Veggie Stir Fry with Mushrooms
Brighten up your dinner table with this vibrant Green Veggie Stir Fry with Mushrooms, a quick and wholesome dish packed with fresh, nutrient-rich vegetables. Featuring tender broccoli, crisp snap peas, zucchini slices, earthy mushrooms, and wilted spinach, this one-pan recipe bursts with flavor thanks to a tantalizing sauce made from soy sauce, sesame oil, garlic, and fresh ginger. Perfect for busy weeknights, this stir fry comes together in just 25 minutes and can be served over steamed rice or noodles for a satisfying, plant-based meal. Garnished with sesame seeds for an extra pop of texture, it’s a delicious way to enjoy a medley of green vegetables in every bite. Perfect for vegetarians, vegans, or anyone craving a healthy yet flavorful dinner option!
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 cup Snap peas
- 1 medium Zucchini
- 2 cups Spinach leaves
- 1 cup Mushrooms (button or cremini)
- 3 cloves Garlic
- 1 teaspoon Fresh ginger
- 3 tablespoons Soy sauce (low sodium if preferred)
- 2 tablespoons Sesame oil
- 1 tablespoon Vegetable oil
- 1 teaspoon Cornstarch
- 1 tablespoon Water
- 1 teaspoon Sesame seeds (optional, for garnish)
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash and prep your vegetables: cut the broccoli into small florets, trim the ends of the snap peas, slice the zucchini into half-moons, and cut the mushrooms into thin slices. Set aside.
Peel and finely mince the garlic and ginger.
In a small bowl, whisk together the soy sauce, sesame oil, cornstarch, and water to make the stir fry sauce. Set aside.
Heat a large skillet or wok over medium-high heat. Add the vegetable oil.
Once the oil is hot, add the minced garlic and ginger, stirring frequently, and cook for 30 seconds, or until fragrant.
Add the broccoli and mushrooms to the skillet. Stir fry for 2-3 minutes, or until the broccoli starts to soften.
Add the snap peas and zucchini to the skillet. Season with salt and black pepper, and stir fry for another 2-3 minutes.
Add the spinach leaves and stir until they begin to wilt, about 1-2 minutes.
Pour the prepared stir fry sauce over the vegetables and toss to coat evenly. Cook for another 2 minutes, or until the sauce thickens and coats the vegetables.
Remove the skillet from heat and garnish with sesame seeds, if desired.
Serve immediately over steamed rice, noodles, or as a standalone dish. Enjoy!
Nutrition Facts
Calories |
642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 20.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4062 mg | 177% | |
| Total Carbohydrate | 48.7 g | 18% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 23.4 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 317 mg | 24% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1380 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
