Description
A delicious and easy vegetable stir fry recipe that is perfect for a quick weeknight dinner. The colorful mix of veggies combined with a flavorful stir fry sauce makes this dish a crowd-pleaser.
Ingredients
Units
Scale
Stir Fry Sauce:
- 1/4 cup chicken broth, (or vegetable broth for vegetarian)
- 3 Tbsp low-sodium soy sauce, (use Tamari for gluten-free), or 2 Tbsp regular soy sauce
- 1 tsp corn starch
- 2 Tbsp honey
- 1/4 tsp hot sauce, optional (Frank’s or Sriracha work great)
Vegetable Stir Fry:
- 1 large carrot, sliced
- 2 cups medium broccoli florets
- 8 oz can baby corn spears, drained
- 8 oz mushrooms (white or brown), sliced or quartered
- 1 whole pepper (red, yellow, or orange), seeded and sliced
- 2 Tbsp cooking oil, (extra light olive oil or canola)
- 2 Tbsp unsalted butter
- 3 garlic cloves, peeled and minced
- 2 tsp ginger, minced
Instructions
- Make stir fry sauce – In a small bowl, combine all the ingredients for the stir fry sauce and stir to incorporate the corn starch, and set it aside until ready to use.
- Saute the veggies – Set a large non-stick skillet or wok over medium-high heat then add the oil. Once the oil is hot and shimmering, add the vegetables and stir-fry for about 3 minutes or until the vegetables are just crisp-tender – do not overcook them.
- Add Aromatics – reduce the heat to medium and add the butter, garlic, and ginger, and stir constantly for 30-60 seconds or until fragrant.
- Add the stir-fry sauce – If the sauce has separated, stir it and stir it into your vegetables. Reduce the heat to medium/low and cook for 3-4 minutes, until the sauce thickens and vegetables reach your desired tenderness.
Notes
- Variations:
- Protein – add cooked chicken, shrimp, ground beef, ground pork, or tofu
- Veggies – swap with whatever veggies you prefer, but avoid frozen vegetables since they tend to get mushy and can water down the sauce.
- Nuts – add nuts like peanuts or cashews, or seeds to your liking
- Make Ahead – prep the veggies and mix the sauce. Store separately in the fridge until ready to sauté.
- Storage – store leftovers in an airtight container in the fridge for up to 4 days.
- To Reheat – Saute in a large pan on the stove on low until heated through.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg
