Description
This Vegetable Stir-Fry is a vibrant, nutrient-packed dish that’s quick and easy to make in under 30 minutes. Loaded with crisp-tender vegetables and a savory homemade sauce, it’s a healthy, customizable meal. Serve it over rice or quinoa for a complete, delicious meal that leaves you feeling nourished and satisfied.
Ingredients
For the Stir-Fry Sauce:
- ½ cup low-sodium vegetable broth
- ⅓ cup low-sodium soy sauce
- 2 tbsp honey
- 2 tsp sesame oil
- 1 ½ tbsp fresh ginger, minced
- 3 cloves garlic, minced
- 1 tbsp cornstarch
- ⅛ tsp crushed red pepper flakes (optional)
For the Stir-Fry Vegetables:
- 2 tbsp olive or avocado oil
- 2 cups broccoli florets
- 2 large carrots, sliced
- 8 oz cremini mushrooms, sliced
- 1 cup sugar snap peas or snow peas
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 4 green onions, sliced
For Serving:
- Sesame seeds (optional)
- Cooked rice or quinoa
Instructions
- Make the Sauce: Whisk together all sauce ingredients in a bowl and set aside.
- Cook the Vegetables: Heat 1 tbsp oil in a pan over medium-high heat. Add broccoli and carrots, stir-fry for 2 minutes. Add the rest of the vegetables and cook for another 2 minutes.
- Add Sauce: Pour in the sauce, stirring until it thickens and coats the veggies.
- Finish: Stir in green onions, remove from heat, and serve over rice or quinoa. Garnish with sesame seeds if desired.
Notes
- Add Protein: Add chicken, tofu, shrimp, or tempeh for a complete meal.
- More Veggies: Use zucchini, bok choy, or spinach for variety.
- Sauce Variations: Substitute with teriyaki or peanut stir-fry sauce for a new twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
