How healthy is this stir-fry and what are the nutritional benefits?

This recipe is low in calories and rich in fiber, vitamins, and antioxidants. The broccoli and bell peppers provide vitamin C and carotenoids, carrots add beta-carotene, and zucchini contributes hydration and potassium. Using olive oil adds healthy monounsaturated fats, while low-sodium soy sauce helps keep sodium intake in check.

Can I substitute other vegetables in this stir-fry?

Yes, you can easily swap in vegetables like snap peas, mushrooms, baby corn, or spinach depending on what you have on hand. Just keep in mind that denser vegetables such as cauliflower or green beans may need a slightly longer cooking time, while delicate greens like spinach should be added at the very end to avoid overcooking.

Can I make this ahead of time and store it for meal prep?

Yes, this stir-fry can be stored in an airtight container in the refrigerator for up to 3–4 days. For best results, let it cool before storing and reheat gently in a skillet to preserve texture. Avoid freezing, as the vegetables may become mushy upon thawing. To meal prep, you can also chop the vegetables in advance and cook them fresh when ready to eat.

Light Vegetable Stir-Fry

Name: Light Vegetable Stir-Fry
Prep time: 20
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: en
Ingredients: 2 cups broccoli florets; 1 cup sliced carrots; 1 cup sliced bell peppers; 1 small zucchini, sliced; 1 tbsp olive oil; 2 cloves garlic, minced; 1 tbsp low-sodium soy sauce; Salt to taste; Black pepper to taste; Optional: pinch of chili flakes

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