Ingredients
Scale
- 2 cups broccoli florets
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 cup sugar snap peas
- 1 large carrot, peeled and sliced into rounds
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey or maple syrup
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes (optional)
- Sesame seeds and green onions for garnish
Instructions
- Start by washing all your vegetables and patting them dry. Dry vegetables crisp up better than wet ones. Chop the broccoli into bite-sized florets and slice the bell peppers and carrots evenly. In a small bowl, whisk together the soy sauce, sesame oil, honey, minced garlic, grated ginger, and red pepper flakes to create the stir fry sauce. Reserve half of the sauce to use as a finishing glaze.
- Preheat your air fryer to 380°F (190°C). Place all the chopped vegetables into a large mixing bowl and toss them with half of the prepared sauce until they are evenly coated. Spread the vegetables in a single layer in the air fryer basket. Cook for 10 to 12 minutes, shaking the basket halfway through to ensure even roasting. The vegetables should be tender but still have a slight bite.
- Once the vegetables reach your desired level of crispness, transfer them to a large serving platter or individual bowls. Drizzle the remaining sauce over the hot vegetables to add a fresh burst of flavor. Garnish the dish with a sprinkle of toasted sesame seeds and thinly sliced green onions. Serve immediately on its own or over a bed of fluffy rice or quinoa.
- Cook Time: 22 minutes