We adore this simple veggie stir fry for its tasty homemade sauce and endless possibilities for customization. Just cook up a pot of rice, and dinner is ready to enjoy!
INGREDIENTS
- 1 tablespoon vegetable oil
- 1 cup sliced crimini mushrooms
- 2 cups broccoli florets
- 1 15-ounce can baby corn, drained (optional)
- 1 red bell pepper, thinly sliced
- 4 ounces snap peas
- 1 cup sliced zucchini
- 1 cup peeled and thinly sliced carrot rounds
- ½ cup low-sodium soy sauce or tamari
- 1 tablespoon toasted sesame oil
- 4 cloves garlic, minced
- 2 teaspoons freshly grated ginger
- ¼ cup brown sugar or honey
- Pinch of red pepper flakes (optional)
- 2 tablespoons cornstarch or arrowroot starch
- ¼ cup thinly sliced green onions
METHOD
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the mushrooms, broccoli, baby corn, bell pepper, snap peas, zucchini, and carrots. Toss to coat, and cook, stirring frequently, for 5-6 minutes, until the vegetables are bright and just tender.
- While the vegetables cook, whisk together the soy sauce, sesame oil, garlic, ginger, brown sugar, and red pepper flakes (if using) in a small bowl. In another small bowl, mix the cornstarch with ½ cup of cold water to form a slurry. Add the slurry to the sauce mixture and stir.
- Pour the sauce over the cooked vegetables and toss to coat. Bring the mixture to a simmer and cook for another 5 minutes, until the sauce thickens and the vegetables are tender.
- Serve by dividing the stir fry among 6 plates and topping with thinly sliced green onions.
NUTRITION INFORMATION
- Calories: 146
- Protein: 5 g
- Carbohydrates: 21 g
- Total Fat: 1 g
- Dietary Fiber: 3 g
- Cholesterol: 0 mg
- Sodium: 782 mg
- Total Sugars: 10 g
