Hot and Spicy Vegetables

Ignite your taste buds with this vibrant and flavorful recipe for Hot and Spicy Vegetables, a quick and healthy stir-fry bursting with color and spice! Featuring a medley of fresh veggies like broccoli, carrots, zucchini, and red bell peppers, this dish is cooked to crisp-tender perfection and coated in a bold sauce made with soy sauce, sriracha, and a touch of honey for balanced heat and sweetness. Infused with the warmth of garlic and ginger, it’s a meal that comes together in just 30 minutes, making it perfect for busy weeknights. Garnished with green onions and sesame seeds, this versatile dish can be served as a standalone delight or paired with steamed rice, quinoa, or noodles for a satisfying vegan or gluten-free option. Whether you love spice or simply crave a nourishing burst of flavor, this Hot and Spicy Vegetables recipe will leave you coming back for more!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 cups Broccoli florets
• 1 cup Carrots, thinly sliced
• 1 whole Red bell pepper, julienned
• 1 medium Zucchini, sliced into half-moons
• 1 cup Mushrooms, sliced
• 1 cup Green beans, trimmed
• 4 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 2 tablespoons Cooking oil (e.g., vegetable or sesame)
• 3 tablespoons Soy sauce
• 1.5 tablespoons Sriracha or any hot chili sauce
• 1 tablespoon Rice vinegar
• 1 tablespoon Honey (or maple syrup for vegan)
• 1 teaspoon Cornstarch
• 2 tablespoons Water
• 0.5 teaspoon Chili flakes (optional, for extra heat)
• 2 stalks Green onions, sliced for garnish
• 1 teaspoon Sesame seeds (optional)

Directions

Step 1

Prepare all the vegetables by washing, trimming, and slicing them as described in the ingredients list.

Step 2

In a small bowl, whisk together soy sauce, sriracha, rice vinegar, honey, cornstarch, and water. Set aside for later use.

Step 3

Heat the cooking oil in a large skillet or wok over medium-high heat.

Step 4

Add the minced garlic and ginger to the hot oil, stirring constantly for about 30 seconds until fragrant.

Step 5

Add the broccoli, carrots, and green beans to the skillet. Stir-fry for 3-4 minutes to soften slightly.

Step 6

Add the red bell pepper, zucchini, and mushrooms to the skillet. Continue stirring for an additional 4-5 minutes until all vegetables are tender but still crisp.

Step 7

Lower the heat to medium and stir in the prepared sauce. Toss to coat the vegetables evenly.

Step 8

Cook for another 2-3 minutes until the sauce thickens and clings to the vegetables.

Step 9

If desired, sprinkle chili flakes for extra heat and stir to combine.

Step 10

Remove from heat and garnish with green onions and sesame seeds, if using.

Step 11

Serve hot as a standalone dish or alongside steamed rice, quinoa, or noodles.

Nutrition Facts

Serving size	1005.6 grams (1005.6g)

Amount per serving	% Daily Value*
Calories	604

Total Fat 31.70g	41%
Saturated Fat 4.60g	23%
Polyunsaturated Fat 0.10g
Cholesterol 0mg	0%
Sodium 2275mg	99%
Total Carbohydrate 72.20g	26%
Dietary Fiber 17.70g	63%
Total Sugars 41.90g
Protein 23.70g	47%

Vitamin D 14IU	70%
Calcium 275mg	21%
Iron 7mg	38%
Potassium 1915mg	41%

*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.

Source of Calories

Fat: 42.7%

Protein: 14.2%

Carbs: 43.2%