Looking for a quick, tasty, and healthy meal? This Stir-Fried Veggies with Cold Pressed Sunflower Oil is the perfect recipe to include in your daily diet. Packed with nutrients, colorful veggies, and the subtle nutty aroma of cold-pressed sunflower oil, this dish is ideal for lunch, dinner, or even a light snack.

Why Use Cold Pressed Sunflower Oil?

Cold pressed sunflower oil is extracted using traditional wooden presses without heat or chemicals, which helps retain essential nutrients and antioxidants. It’s light, heart-friendly, and enhances the natural flavors of vegetables—making it a perfect oil for stir-frying.

Ingredients

• 1 tablespoon cold pressed sunflower oil
• 1 cup broccoli florets
• 1/2 cup carrots, thinly sliced
• 1/2 cup bell peppers (red/yellow), julienned
• 1/2 cup zucchini, sliced
• 6–8 baby corn, sliced
• 1 teaspoon garlic, finely chopped
• 1 teaspoon soy sauce (optional for taste)
• Salt to taste
• Crushed pepper to taste
• 1 teaspoon lemon juice (optional)

Instructions

1. Heat the oil:
   In a large non-stick pan or wok, heat 1 tablespoon of cold pressed sunflower oil on medium flame.
    
2. Sauté garlic:
   Add chopped garlic and sauté for 20–30 seconds until it turns light golden and aromatic.
    
3. Add the veggies:
   Toss in the carrots, baby corn, and broccoli first as they take longer to cook. Stir-fry for 2–3 minutes.
    
4. Add softer veggies:
   Now add bell peppers and zucchini. Stir-fry for another 3–4 minutes on high heat, tossing constantly.
    
5. Season and finish:
   Add soy sauce (optional), salt, and crushed pepper. Mix well. Cook for a final 1 minute and switch off the flame.
    
6. Optional touch:
   Drizzle with a teaspoon of lemon juice just before serving for a tangy kick.