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Layered Vegetable and Protein Stir-Fry

A versatile and vibrant dish that combines fresh vegetables and your choice of protein, perfect for quick and delicious meals.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Quick Meals
Calories: 350
Ingredients Method Notes

Ingredients
  

Fresh ingredients
  • 4 cups mixed fresh vegetables (bell peppers, zucchini, spinach, etc.) Feel free to substitute with other veggies like broccoli, carrots, or snap peas.
  • 1 cup protein of your choice (chicken, tofu, or beans) Chickpeas are a great plant-based option.
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp favorite spices (garlic powder, paprika, or ginger) Customize to your taste.
  • 1 tbsp flour or cornstarch For thickening the sauce.
  • 1/4 cup favorite sauce (soy sauce or vinaigrette)
  • 2 tbsp oil (olive or sesame) For cooking.

Method
 

Preparation
  1. Begin by washing and chopping the vegetables into bite-sized pieces.
  2. Cut your protein of choice into even pieces for cooking.
Cooking
  1. Heat a skillet over medium heat and drizzle in a bit of oil.
  2. Add your protein to the hot pan, cooking until browned and cooked through, roughly 5-7 minutes.
  3. Toss in all the chopped veggies and stir-fry for another 4-5 minutes until tender yet vibrant.
  4. Sprinkle in salt, pepper, and any favorite spices, then pour in your sauce, stirring well to combine.
  5. Mix one tablespoon of flour or cornstarch with a little water, adding it to the pan and stirring until the sauce thickens.
  6. Serve immediately over rice or quinoa, garnishing with fresh herbs if desired.

Notes

Allow the stir-fry to cool completely before storing in airtight containers. It remains fresh in the fridge for about 3-4 days. Reheat with a splash of water to keep it moist. For longer storage, freeze in a freezer-safe container for 1-2 months.