Ancho Chile Vegetable Stir-Fry (Printable)
Smoky ancho chile coats fresh vegetables, creating a quick, vibrant, and healthy dish brimming with bold flavors.
# What You'll Need:
→ Vegetables
01 - 1 medium red bell pepper, sliced
02 - 1 medium yellow bell pepper, sliced
03 - 1 medium zucchini, sliced
04 - 1 cup broccoli florets
05 - 1 cup snap peas, trimmed
06 - 1 medium red onion, thinly sliced
07 - 2 cloves garlic, minced
→ Sauce
08 - 2 tablespoons olive oil
09 - 2 tablespoons low-sodium soy sauce or tamari
10 - 2 tablespoons lime juice (about 1 lime)
11 - 1 tablespoon ancho chile powder
12 - 1 teaspoon smoked paprika
13 - 1 tablespoon maple syrup or agave nectar
14 - 1/2 teaspoon ground cumin
15 - Salt and black pepper, to taste
→ Garnish
16 - 2 tablespoons chopped fresh cilantro
17 - 1 tablespoon toasted sesame seeds (optional)
18 - Lime wedges, for serving
# How to Make It:
01 - In a small bowl, whisk together olive oil, soy sauce or tamari, lime juice, ancho chile powder, smoked paprika, maple syrup, ground cumin, salt, and black pepper until well combined. Set aside.
02 - Place a large wok or skillet over medium-high heat and add a splash of olive oil.
03 - Add minced garlic and sliced red onion to the pan. Sauté for 1 to 2 minutes until fragrant.
04 - Add bell peppers, zucchini, broccoli florets, and snap peas. Stir-fry for 5 to 6 minutes until vegetables are just tender but still crisp.
05 - Pour the prepared sauce over the vegetables. Toss well to coat and stir-fry for another 2 to 3 minutes, allowing the sauce to thicken slightly.
06 - Remove from heat. Top with chopped cilantro and sesame seeds. Serve promptly with lime wedges.
# Expert Hacks:
01 -
- Quick and perfect for busy nights on the table in 30 minutes
- Full of vibrant vegetables for color flavor and nutrition
- Adaptable for vegan and gluten-free diets
- Uses easy pantry ingredients you likely already have
02 -
- High in fiber and loaded with vitamin C
- Great as leftovers the flavors deepen with time
- Easy to make gluten-free and vegan
03 -
- Do not overcrowd your pan give the veggies room to fry not steam
- Toast sesame seeds in a dry skillet for nuttier taste before garnishing
- Always taste the sauce before pouring it over and adjust acid or sweetness to your liking