Vegetable Stir Fry
A quick and healthy meal loaded with colorful vegetables, perfect for busy weeknights. Customize with any vegetables you have on hand!
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 sliced red bell pepper
- 1 sliced yellow bell pepper
- 1 small sliced zucchini
- 1 cup sugar snap peas
- 1 cup sliced carrots
- 1 cup sliced mushrooms
- 2 cups broccoli
- 1 15-ounce can baby corn drained
- 1 8-ounce can water chestnuts drained
Sauce Ingredients
- 1/4 cup soy sauce
- 3 cloves garlic, minced
- 3 tablespoons brown sugar
- 1 teaspoon sesame oil
- 1/2 cup chicken broth
- 1 tablespoon cornstarch
Garnishes
- Green onions for garnish
- Sesame seeds for garnish
Instructions
Cooking Instructions
- Heat 1 tablespoon of olive oil in a wok or large skillet over medium-high heat.
- Add the sliced red bell pepper, yellow bell pepper, zucchini, sugar snap peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts. Cook for 2-3 minutes, stirring often until the veggies are almost tender.
- In a small bowl, combine the soy sauce, minced garlic, brown sugar, sesame oil, chicken broth, and cornstarch. Whisk until smooth.
- Pour the sauce over the veggies and cook until the sauce thickens and the vegetables are tender.
- Garnish with green onions and sesame seeds, if desired.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or on the stove. For a more filling meal, serve over rice or noodles or add a protein like chicken or tofu. Cut vegetables into uniform sizes for even cooking. Don't overcook the veggies; they should remain crunchy and vibrant.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 10gSaturated Fat: 1gSodium: 600mgFiber: 5gSugar: 10g
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