Preparation Time:
5 min
Difficulty:
Novice
Ingredients:
- 200g of mixed bell peppers
- 150g of broccoli florets
- 100g of sugar snap peas
- 2 tablespoons of soy sauce
- 1 tablespoon of olive oil
- 2 cloves of garlic, minced
- 1 teaspoon of ginger, grated
- 200g of cooked rice
Kitchen Tools Needed:
- Wok
- Spatula
- Chopping Board
- Knife
Instructions:
- Heat the olive oil in a wok over medium heat.
- Add the minced garlic and grated ginger, stirring for about 30 seconds until fragrant.
- Add the mixed bell peppers, broccoli florets, and sugar snap peas to the wok, stirring constantly for 2-3 minutes until the vegetables are bright and tender-crisp.
- Pour in the soy sauce and toss everything together for another minute.
- Serve the stir-fry over the cooked rice and enjoy.
Macros:
- Total Calories: 480kcal
- Carbs: 80g
- Proteins: 12g
- Fats: 12g
