Description
Discover how to make a vibrant and flavorful Colorful Veggie Stir Fry with this easy recipe. Perfect for a healthy and delicious meal any day of the week!
Ingredients
- 2 tablespoons (30 ml) vegetable oil
- 1 red bell pepper, stemmed, seeded, and sliced
- 1 yellow bell pepper, stemmed, seeded, and sliced
- 8 ounces (225 g) cremini mushrooms, stemmed and sliced
- 3 cups (720 ml) small broccoli florets
- 1 cup (240 ml) sugar snap peas
- 1 cup (240 ml) thinly sliced carrots
- 3 green onions, thinly sliced
- Sesame seeds, for garnish
- 1/2 cup (120 ml) water
- 1/3 cup (80 ml) soy sauce
- 1 tablespoon (15 ml) honey or brown sugar
- 1 tablespoon (15 ml) rice vinegar
- 2 teaspoons (10 ml) toasted sesame oil
- 2 garlic cloves, grated
- 2 teaspoons (10 ml) grated fresh ginger
- 1 tablespoon (15 ml) cornstarch
- 1/2 teaspoon (3 ml) red pepper flakes, optional
Instructions
- Prepare the sauce by combining in a medium-sized bowl: water, soy sauce, honey or brown sugar, rice vinegar, toasted sesame oil, grated garlic, fresh ginger, cornstarch, and red pepper flakes, if desired. Mix well with a whisk.
- To cook the stir fry, heat vegetable oil in a large pan or wok on high setting. Add the slices of red and yellow bell peppers, cremini mushrooms, broccoli florets, sugar snap peas, and sliced carrots. Stir the mixture occasionally for about 3 to 4 minutes, allowing the vegetables to become slightly tender.
- Lower the heat to medium and introduce the sauce into the pan. Stir the ingredients and let them cook for another 1 to 2 minutes, until the sauce thickens and the vegetables attain a crisp-tender texture. Adjust seasoning as needed. Finish by sprinkling green onions and sesame seeds on top before serving.
Notes
- Marinate vegetables in sauce for 30 minutes before cooking for a richer flavor.
- Customize stir fry with any additional vegetables you prefer.
- Cook vegetables to a crisp-tender texture to maintain nutrients and vibrant colors.
