Cooked - Vegetable Stir Fry

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Vegetable Stir Fry

4.0

½ cup low sodium vegetable broth (or chicken broth)

⅓ cup low sodium soy sauce

2 tablespoons honey

2 teaspoons sesame oil

1 ½ tablespoons minced fresh ginger

3 cloves garlic (minced)

1 tablespoon cornstarch

⅛ teaspoon crushed red pepper flakes (or to taste, optional, for spicy sauce)

2 tablespoons olive oil or avocado oil (divided)

2 cups bite-size pieces broccoli florets

2 large carrots (thinly sliced on the diagonal)

8 ounces cremini mushrooms (sliced)

1 cup sugar snap peas (or snow peas)

1 red bell pepper (thinly sliced into 1-inch long strips)

1 yellow bell pepper (thinly sliced into 1-inch long strips)

4 green onions (sliced, plus more for serving)

Sesame seeds (optional)

Cooked brown rice, white rice or quinoa

Whisk together all sauce ingredients in a small bowl or liquid measuring cup. Set aside.
Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Add the broccoli and carrots and stir-fry, stirring often, for 2 minutes. Add the remaining tablespoon of oil, as well as the mushrooms and snap peas to the pan. Cook, stirring, for 2 more minutes. Then add the red and yellow bell peppers and stir-fry for 1 more minute, until vegetables are almost crisp-tender.
Whisk the sauce once more to make sure it is well combined. Pour the sauce into the pan with the vegetables and cook until thickened, stirring constantly, 1-2 minutes. Stir in the green onions. Remove pan from heat.
Serve vegetable stir-fry over rice or quinoa, garnished with additional green onions and sesame seeds, or as desired.

Course🍽️Main Course

Diets🌱Vegan...

Category🥘Stir Fry

CuisineAsian

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 98 weeks ago

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