Quick Vegetable Stir Fry (Print Version)
# Ingredients:
→ Vegetables
01 -
2 cups of small broccoli florets
02 -
1 red bell pepper, cut into thin strips
03 -
4 ounces of crispy snap peas
04 -
1 cup of mushrooms, thinly sliced
05 -
1 large zucchini, sliced into rounds
06 -
1 cup of carrots, peeled and sliced thin
07 -
1 can (15 ounces) of baby corn, drained (optional)
→ Sauce
08 -
½ cup of tamari or low-sodium soy sauce
09 -
1 tablespoon of toasted sesame oil
10 -
2 teaspoons of grated ginger root
11 -
4 garlic cloves, finely minced
12 -
¼ cup of honey or brown sugar
13 -
2 tablespoons of starch (cornstarch or arrowroot)
14 -
A dash of red pepper flakes (optional)
→ Other
15 -
1 tablespoon of cooking oil
16 -
¼ cup of green onions, sliced thin
# Instructions:
01 -
Warm up oil in a large pan over medium to high heat. Add all your vegetables and stir them around until they’re just softened and colorful, about 5–6 minutes.
02 -
Stir together sesame oil, tamari (or soy sauce), garlic, ginger, honey (or brown sugar), and optional pepper flakes. In another bowl, blend ½ cup cold water with cornstarch, then add to the sauce.
03 -
Add the sauce over cooked veggies and mix so everything’s coated. Let it cook a bit longer until the sauce thickens up and veggies soften completely, about 5 minutes.
04 -
Spoon onto serving plates and sprinkle with the green onions.
# Notes:
01 -
Switch tamari for soy sauce if you need it gluten-free.
02 -
Honey works as a natural substitute for brown sugar.