Description
A delicious and colorful vegetable stir fry packed with flavor and nutrients.
Ingredients
Scale
- 1 cup sliced crimini mushrooms
- 2 cups broccoli florets
- 1 15-ounce can baby corn, drained (optional)
- 1 red bell pepper, thinly sliced
- 4 ounces snap peas
- 1 cup sliced zucchini
- 1 cup peeled and thinly sliced carrot rounds
- ¼ cup thinly sliced green onions
- 1 tablespoon vegetable oil
- ½ cup low-sodium soy sauce or tamari
- 1 tablespoon toasted sesame oil
- 4 cloves garlic, minced
- 2 teaspoons freshly grated ginger
- ¼ cup brown sugar or honey
- Pinch red pepper flakes (optional)
- 2 tablespoons cornstarch or arrowroot starch
Instructions
- Wash and slice all vegetables as indicated: slice the mushrooms, thinly slice the bell pepper, zucchini, and carrots, prepare broccoli florets and snap peas, and drain baby corn if using. Set aside.
- In a large skillet or wok, heat 1 tablespoon vegetable oil over medium-high heat until shimmering. Add mushrooms, broccoli, baby corn, bell pepper, snap peas, zucchini, and carrots. Toss to coat evenly with oil and cook, stirring frequently, until the vegetables are bright in color and just tender, about 5-6 minutes.
- While the vegetables cook, combine in a small bowl the soy sauce or tamari, toasted sesame oil, minced garlic, freshly grated ginger, brown sugar or honey, and red pepper flakes if using. In a separate small bowl, mix the cornstarch with ½ cup cold water until smooth. Then stir this cornstarch slurry into the sauce mixture.
- Pour the prepared sauce over the vegetables in the skillet and toss to coat everything evenly. Bring the mixture to a gentle simmer and cook, stirring occasionally, until the sauce thickens and the vegetables are tender, approximately 5 minutes.
- Divide the vegetable stir fry evenly among six plates and garnish with the thinly sliced green onions. Serve immediately.
Notes
- This stir fry can be customized with your favorite vegetables.
- Serve over rice or noodles for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 150
- Sugar: 5g
- Sodium: 650mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg