Vegetable Stir Fry
This vegetable stir fry pairs crisp-tender vegetables with a quick honey-soy sauce for a flexible 30-minute meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- ½ cup low sodium vegetable broth
- ⅓ cup low sodium soy sauce
- 2 tablespoons honey
- 2 teaspoons sesame oil
- 1 ½ tablespoons fresh ginger minced
- 3 cloves garlic minced
- 1 tablespoon cornstarch
- ⅛ teaspoon crushed red pepper flakes optional
- 2 tablespoons olive or avocado oil divided
- 2 cups broccoli florets bite-size
- 2 large carrots thinly sliced diagonally
- 8 ounces cremini mushrooms sliced
- 1 cup sugar snap peas or snow peas
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 4 green onions sliced
- sesame seeds optional garnish
- cooked rice or quinoa for serving
Instructions
Instructions
- Whisk the broth, soy sauce, honey, sesame oil, ginger, garlic, cornstarch, and optional red pepper flakes until smooth.
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Stir-fry broccoli and carrots for 2 minutes.
- Add the remaining oil, mushrooms, and snap peas. Cook for 2 minutes, stirring often.
- Add both bell peppers and stir-fry for 1 minute, until the vegetables are almost crisp-tender.
- Whisk the sauce again, pour it into the pan, and cook for 1 to 2 minutes until glossy and thickened.
- Stir in the green onions and serve immediately over cooked rice or quinoa with sesame seeds if desired.