Description
A bright, colorful Vegetable Stir Fry that’s quick to prepare and packed with texture and flavor.
Ingredients
Scale
- 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
Instructions
- Prep all vegetables, mince ginger and garlic, and slice the green onions.
- In a small bowl, combine vegetable broth, soy sauce, honey, sesame oil, ginger, garlic, cornstarch, and red pepper flakes. Whisk until smooth.
- Heat a wok or a heavy-bottomed skillet over high heat and add 1 tablespoon of oil.
- Add broccoli florets and carrots; stir-fry for 2–3 minutes.
- Push vegetables to the edges, add remaining oil, and add mushrooms, sugar snap peas, and bell peppers. Stir-fry for another 3–4 minutes.
- Re-whisk the sauce and pour it over the vegetables. Stir constantly until the sauce thickens (1–2 minutes).
- Turn off heat, stir in green onions, and serve hot over rice or noodles.
Notes
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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: stir fry, vegetable stir fry, quick dinner, healthy meal, vegan recipe