Name: Vegetable Stir Fry
Prep time: 22 min
Cook time: 30 min
Total time: 52 min
Cuisine: Asian
Ingredients: 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

Description

This Vegetable Stir Fry bursts with flavor and freshness, combining a variety of colorful vegetables and a savory sauce. Perfect for a quick dinner or a healthy meal that’s easy to make at home!

Ingredients

Scale

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

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Instructions

Whisk together all sauce ingredients in a small bowl and set aside.
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add broccoli and carrots, stir-frying for 2 minutes.
Add remaining tablespoon of oil, mushrooms, and snap peas. Stir-fry for 2 more minutes. Then add red and yellow bell peppers and stir-fry for 1 additional minute, until vegetables are nearly crisp-tender.
Whisk the sauce again, then pour it into the pan with the vegetables. Cook until thickened, stirring constantly, for 1-2 minutes. Stir in green onions and remove from heat.
Serve the vegetable stir-fry over rice or quinoa, garnished with extra green onions and sesame seeds if desired.

Notes

For extra spice, increase the amount of crushed red pepper flakes.
Feel free to substitute any of the vegetables based on your preference or what’s in season.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 8g
Sodium: 590mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 5g
Protein: 8g
Cholesterol: 0mg