Vegetable Stir Fry Recipe
A flavorful and colorful Vegetable Stir Fry recipe that’s quick and easy to make. Packed with a variety of fresh vegetables and a savory sauce, this dish is perfect for a delicious and healthy meal.
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 min
- Yield: 6 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Vegetable Stir Fry:
- 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
- Heat the oil: Heat the oil in a large skillet or wok over medium-high heat. Add the mushrooms, broccoli, baby corn, bell pepper, snap peas, zucchini, and carrots. Cook until vegetables are just tender.
- Prepare the sauce: In a bowl, combine soy sauce, sesame oil, garlic, ginger, brown sugar, and red pepper flakes. In another bowl, mix cornstarch with water. Add cornstarch mixture to the sauce.
- Cook the vegetables: Pour the sauce over the vegetables, simmer until thickened, and vegetables are tender.
- Serve: Divide among 6 plates, top with green onions, and enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 215 kcal
- Sugar: 11g
- Sodium: 680mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Find it online: https://lauracooks.com/vegetable-stir-fry-recipe/
