Evergreen Low Fat Stir Fry (Printable)

A light and vibrant low fat stir fry featuring evergreen ingredients for a healthy meal.

# List of ingredients:

→ Vegetables

01 - 2 cups broccoli florets
02 - 1 cup sliced bell peppers
03 - 1 medium carrot, julienned
04 - 1 small onion, thinly sliced

→ Protein

05 - 8 ounces firm tofu, pressed and cubed

→ Sauce

06 - 3 tablespoons low-sodium soy sauce
07 - 1 tablespoon rice vinegar
08 - 1 teaspoon sesame oil
09 - 1 teaspoon ginger, freshly grated
10 - 2 garlic cloves, minced
11 - 1 tablespoon cornstarch
12 - 1/4 cup water

→ Oils

13 - 1 tablespoon vegetable oil

# Steps:

01 - In a small bowl, combine soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, cornstarch, and water. Mix well until smooth.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add cubed tofu and cook until golden brown on all sides, approximately 5 minutes.
03 - Add onion, carrots, broccoli, and bell peppers to the skillet with the tofu. Stir-fry for 4 to 5 minutes until the vegetables are crisp-tender.
04 - Pour the prepared sauce over the tofu and vegetables. Stir continuously until the sauce thickens and evenly coats all ingredients, about 2 minutes.
05 - Remove from heat and serve immediately while hot.

# Expert Advice:

01 -
  • It comes together in under 20 minutes, making weeknight cooking feel effortless instead of exhausting
  • The vegetables stay crisp and vibrant, tasting fresh rather than sad and overcooked
  • It's naturally light but deeply satisfying, so you feel nourished rather than weighed down
  • Once you master the technique, you can improvise with whatever vegetables you have on hand
02 -
  • The cornstarch mixture is your best friend here. I used to skip it and end up with watery vegetables. This one small step transforms it from good to restaurant-quality.
  • Don't overcrowd your wok or pan. If you're cooking for a crowd, do this in batches. Overcrowding drops the temperature and turns everything steamed instead of seared.
  • Pat your vegetables dry before cooking. Any excess moisture steams them instead of crisping them. I learned this the hard way after too many soggy stir fries.
03 -
  • A hot wok is everything. If your stir fry tastes steamed rather than seared, your heat wasn't high enough. Go hotter next time.
  • Sesame oil is potent and burns easily, so always add it at the very end as a finishing touch rather than cooking with it.

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