Curry‑Infused Veggie Stir‑Fry

Ingredients

• 2 cups mixed vegetables (e.g., bell pepper, broccoli, carrots, snap peas)
• 1 tablespoon curry powder
• 1 teaspoon mustard seeds
• 1 tablespoon soy sauce (low‑sodium)
• 1 tablespoon vegetable oil
• 1 clove fresh garlic, minced(optional)
• 1 teaspoon fresh ginger, grated(optional)

Instructions

1. 1

   Heat the oil in a large skillet or wok over medium‑high heat (about 30 seconds). Add mustard seeds and let them sizzle until they begin to pop, then add garlic and ginger if using; stir for 15 seconds.

2. 2

   Add the mixed vegetables and stir‑fry for 4‑5 minutes, until they are crisp‑tender.

3. 3

   Sprinkle the curry powder over the vegetables, pour in the soy sauce, and toss to coat evenly; cook an additional 1‑2 minutes until fragrant and the sauce thickens slightly.

4. 4

   Remove from heat and serve immediately.