Stir Fry Vegetables Recipe
Turn whatever vegetables you have in your fridge into a colorful Veggie Stir Fry with an easy sweet-savory sauce in less than 30 minutes.
Ingredients
For the Sauce:
- 2 cloves garlic minced
- ½ cup vegetable broth
- ⅓ cup soy sauce
- 2 tablespoons honey
- 4 ½ teaspoons cornstarch
- 2 teaspoons grated fresh ginger
- 1 ½ teaspoons sesame oil
- 1 to 2 teaspoons chili garlic sauce (optional)
For the Stir Fry Vegetables:
- 2 tablespoons vegetable oil
- 2 small carrots sliced 1/4-inch thick
- 1 large red bell pepper cut into 1-inch pieces
- 1 medium yellow onion sliced
- 2 cups broccoli florets cut into bite-sized pieces
- 1 cup snow pea pods
- 3 green onions sliced
For Serving:
- 2 teaspoons sesame seeds
- 2 green onions sliced
- Cooked white rice (optional)
Instructions
- Make the Sauce: In small bowl, stir together garlic, broth, soy sauce, honey, cornstarch, ginger, sesame oil and chili garlic sauce.
- Make the Stir Fry Vegetables: Heat wok or large skillet over medium high heat. Add oil, then add carrots, bell pepper, onion and broccoli. Cook 3 to 5 minutes or until tender-crisp (closer to 3 for crisper veggies, and closer to 5 for softer veggies), stirring occasionally.
- Add pea pods and cook for 1 minute, stirring frequently.
- Pour sauce over vegetables. Heat to boiling and cook 1 minute or until sauce thickens and coats the vegetables.
- Remove from heat and stir in green onion.
- Serve garnished with sesame seeds and additional green onions, with rice, if desired.
Calories: 200kcal, Carbohydrates: 27g, Protein: 6g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 2g, Trans Fat: 0.04g, Sodium: 1298mg, Potassium: 502mg, Fiber: 5g, Sugar: 16g, Vitamin A: 6223IU, Vitamin C: 115mg, Calcium: 77mg, Iron: 2mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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