Description
A colorful and flavorful vegetable stir fry that combines fresh vegetables with a rich sauce, perfect for any meal.
Ingredients
Scale
- 1/4 cup chicken broth or vegetable broth
- 3 Tbsp low-sodium soy sauce
- 1 tsp corn starch
- 2 Tbsp honey
- ¼ tsp hot sauce (optional)
- 1 large carrot, sliced
- 2 cups medium broccoli florets
- 8 oz can baby corn spears, drained
- 8 oz mushrooms, sliced or quartered
- 1 whole pepper (red, yellow, or orange), seeded and sliced
- 2 Tbsp cooking oil (extra light olive oil or canola)
- 2 Tbsp unsalted butter
- 3 garlic cloves, peeled and minced
- 2 tsp ginger, minced
Instructions
- In a small bowl, combine the chicken or vegetable broth, soy sauce, corn starch, honey, and optional hot sauce. Stir until well blended and set aside.
- Heat a large non-stick skillet or wok over medium-high heat and add the cooking oil. Once hot, add the sliced vegetables and stir fry for about 3 minutes until crisp-tender.
- Lower the heat to medium and add the unsalted butter, garlic, and ginger, stirring constantly for 30-60 seconds.
- Add the sauce to the skillet, stir, and let everything simmer for an additional 3-4 minutes until the sauce thickens and the vegetables are cooked to your liking.
Notes
Feel free to swap in seasonal or preferred vegetables like snap peas, zucchini, or bok choy. Fresh garlic and ginger enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: vegetable stir fry, quick dinner, healthy recipe, vegan stir fry