Vegetable Stir Fry

Vegetable Stir Fry

Author: Chef Elsa Prep Time: 10 min
Cook Time: 10 min Total Time: 20 min
Yield: 4 servings Category: Dishes Cuisine: Asian Diet: Vegan

Description

Description A bright, colorful Vegetable Stir Fry that’s quick to prepare and packed with texture and flavor.

Ingredients

  • ½ cup low sodium vegetable broth
  • ⅓ cup low sodium soy sauce
  • 2 tablespoons honey
  • 2 teaspoons sesame oil
  • 1 ½ tablespoons minced fresh ginger
  • 3 cloves garlic, minced
  • 1 tablespoon cornstarch
  • ⅛ teaspoon crushed red pepper flakes (optional)
  • 2 tablespoons olive oil or avocado oil, divided
  • 2 cups broccoli florets
  • 2 large carrots, thinly sliced
  • 8 ounces cremini mushrooms, sliced
  • 1 cup sugar snap peas
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 4 green onions, sliced
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Instructions

  1. Prep all vegetables, mince ginger and garlic, and slice the green onions.
  2. In a small bowl, combine vegetable broth, soy sauce, honey, sesame oil, ginger, garlic, cornstarch, and red pepper flakes. Whisk until smooth.
  3. Heat a wok or a heavy-bottomed skillet over high heat and add 1 tablespoon of oil.
  4. Add broccoli florets and carrots; stir-fry for 2–3 minutes.
  5. Push vegetables to the edges, add remaining oil, and add mushrooms, sugar snap peas, and bell peppers. Stir-fry for another 3–4 minutes.
  6. Re-whisk the sauce and pour it over the vegetables. Stir constantly until the sauce thickens (1–2 minutes).
  7. Turn off heat, stir in green onions, and serve hot over rice or noodles.

Notes

  1. Notes
  2. Store leftovers in an airtight container for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months.