Ancho Chile Vegetable Stir-Fry (Printable version)

Smoky ancho chile flavors blend with fresh vegetables for a quick, healthy fusion main dish.

# What you need:

→ Vegetables

01 - 1 red bell pepper, sliced
02 - 1 yellow bell pepper, sliced
03 - 1 medium zucchini, sliced
04 - 1 cup broccoli florets
05 - 1 cup snap peas, trimmed
06 - 1 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 fresh 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:

01 - Whisk together olive oil, soy sauce or tamari, lime juice, ancho chile powder, smoked paprika, maple syrup or agave nectar, ground cumin, salt, and black pepper in a mixing bowl until fully emulsified. Set aside.
02 - Heat a large wok or skillet over medium-high heat and add a small amount of olive oil.
03 - Add minced garlic and sliced red onion. Sauté for 1 to 2 minutes until aromatic and slightly softened.
04 - Add bell peppers, zucchini, broccoli florets, and snap peas. Stir-fry for 5 to 6 minutes, ensuring vegetables retain a crisp-tender texture.
05 - Pour the reserved sauce over the vegetables. Toss well to coat evenly and continue stir-frying for 2 to 3 minutes until the sauce thickens slightly and vegetables are glazed.
06 - Remove the pan from heat. Sprinkle with chopped cilantro and, if desired, toasted sesame seeds. Serve hot with lime wedges.

# Expert Advice:

01 -
  • Uses everyday vegetables and pantry staples so you do not need fancy ingredients
  • Ready from start to finish in 30 minutes
  • Naturally vegan and gluten-free for easy accommodating of dietary needs
  • Packed with smoky chile flavor balanced by tangy lime and a hint of sweetness
  • Easy to adapt with whatever produce is in season or in your fridge
02 -
  • Loaded with antioxidants and essential vitamins
  • Great meal-prep option as leftovers reheat beautifully
  • Can add protein like tofu or tempeh for extra staying power
03 -
  • Do all your chopping first so the cook itself is stress free
  • Ancho chile powder varies in heat so taste your batch before adding more
  • A squeeze of fresh lime right before serving lifts all the flavors
  • Try not to overcrowd the pan to keep veggies crisp
  • Letting your sauce sit for ten minutes before using helps meld the flavors together

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