Bright, crisp, and full of flavor, this vegetable stir-fry combines colorful veggies with a hint of spice and fresh herbs. It’s quick to cook and perfect as a side or a light main dish.
Ingredients:
3 tablespoons olive oil
¼ teaspoon ground cumin
¼ teaspoon smoked paprika
½ teaspoon ground ginger
2 garlic cloves, finely minced
3 green onions, sliced thin
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 medium zucchini, sliced into half-moons
8 oz mushrooms, sliced
1 small red chili, chopped (optional, for heat)
Salt and freshly ground black pepper, to taste
Juice of ½ lime
2 tablespoons chopped fresh cilantro
Instructions:
Heat the olive oil in a wok or large skillet over medium-high heat. Add garlic and green onions; stir-fry for 20 seconds until aromatic.
Sprinkle in cumin, paprika, and ginger. Stir constantly for 10 seconds to toast the spices lightly.
Add the bell peppers, zucchini, and mushrooms. Season with salt and pepper. Stir-fry for 8–12 minutes, stirring frequently, until vegetables are tender-crisp.
Remove from heat and finish with lime juice and fresh cilantro. Toss gently to combine.
Optional: Sprinkle with toasted sesame seeds or drizzle 1 teaspoon soy sauce for extra depth.
Tips:
Slice all vegetables uniformly for even cooking.
For a sharper flavor, add the chili at the last 2 minutes of cooking instead of at the start.
