“ Veggie Stir-Fry”

**Ingredients:**

* 1 tablespoon olive oil

* 1 onion, chopped

* 2 cloves garlic, minced

* 1 bell pepper, chopped

* 1 cup broccoli florets

* 1 cup carrots, sliced

* 1/2 cup mushrooms, sliced

* 1 tablespoon soy sauce

* 1 tablespoon sesame oil

* Salt and pepper to taste

* Rice or noodles, for serving

**Instructions:**

1. Heat the olive oil in a large skillet or wok over medium-high heat.

2. Add the onion and garlic and cook until softened, about 5 minutes.

3. Add the bell pepper, broccoli, carrots, and mushrooms and cook, stirring occasionally, until the vegetables are tender-crisp, about 5 minutes more.

4. Stir in the soy sauce, sesame oil, salt, and pepper.

5. Serve immediately over rice or noodles.

**Tips:**

* You can use any vegetables you like in your stir-fry. Some other good options include snap peas, snow peas, zucchini, and cauliflower.

* If you want a thicker sauce, you can add a cornstarch slurry to the stir-fry. To make a cornstarch slurry, simply whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water. Add the slurry to the stir-fry and cook, stirring constantly, until the sauce thickens, about 1 minute.

* Veggie stir-fry can be made ahead of time and stored in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over medium heat until heated through.

Veggie stir-fry is a delicious and nutritious meal that is perfect for a busy weeknight. It is also a great way to get your daily dose of vegetables. So next time you are looking for a quick and easy meal, give veggie stir-fry a try!