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Vegetable Stir Fry

Vegetable Stir Fry
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Indulge in a vibrant Vegetable Stir Fry that’s not just quick to prepare but also bursting with flavor and nutrition. This delightful dish combines an array of colorful vegetables, all tossed in a homemade sauce that brings everything together in perfect harmony. Ideal for busy weeknights, this stir fry comes together in just 30 minutes and is incredibly versatile—customize it with your favorite veggies or proteins according to your pantry stock. Whether you serve it over rice, quinoa, or noodles, this dish promises to be a family favorite that keeps everyone coming back for more!

Ingredients

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  • 1 tablespoon vegetable oil
  • 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
  • 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
  • ¼ cup thinly sliced green onions

Instructions

  1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add sliced mushrooms, broccoli, baby corn (if using), red bell pepper, snap peas, zucchini, and carrots. Cook for about 5-6 minutes until vegetables are bright and tender.
  2. In a small bowl, combine soy sauce (or tamari), toasted sesame oil, minced garlic, grated ginger, brown sugar (or honey), and red pepper flakes. In another bowl, mix cornstarch with half a cup of cold water.
  3. Pour the sauce over the cooked veggies and add the cornstarch mixture. Simmer for about 5 minutes until the sauce thickens and coats the vegetables beautifully.
  4. Serve hot, garnished with sliced green onions.

Nutrition

Find it online: https://easywithella.com/vegetable-stir-fry/