Description
Learn how to make a delicious and healthy Quick Vegetable Stir Fry in just a few simple steps. Perfect for busy weeknights, this recipe is a must-try!
Ingredients
- – 1 tablespoon (15 ml) olive oil
- – 1 sliced red bell pepper
- – 1 sliced yellow bell pepper
- – 1 small sliced zucchini
- – 1 cup (150 g) sugar snap peas
- – 1 cup (120 g) sliced carrots
- – 1 cup (70 g) sliced mushrooms
- – 2 cups (300 g) broccoli
- – 1 (15-ounce) can baby corn, drained
- – 1 (8-ounce) can water chestnuts, drained
- – green onions for garnish
- – sesame seeds for garnish
- – ¼ cup (60 ml) soy sauce
- – 3 garlic cloves, minced
- – 3 tablespoons (40 g) brown sugar
- – 1 teaspoon (5 ml) sesame oil
- – ½ cup (120 ml) vegetable broth
- – 1 tablespoon (8 g) cornstarch
Instructions
- Pour a tablespoon of olive oil into a large pan or wok and warm it over medium-high heat.
- Introduce the sliced red and yellow bell peppers, zucchini, sugar snap peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts to the pan.
- Sauté the vegetables for 2-3 minutes, stirring frequently, until they are nearly tender.
- In another bowl, combine soy sauce, minced garlic cloves, brown sugar, sesame oil, vegetable broth, and cornstarch, stirring until smooth.
- Drizzle the prepared sauce over the vegetables and continue cooking until the sauce thickens and the vegetables reach the desired tenderness.
- Top with green onions and sesame seeds for extra flavor, if you like.
Notes
- Consider using low-sodium soy sauce for a healthier dish.
- Add snow peas or bok choy for extra flavor and nutrients.
- Adjust the sauce’s sweetness with more or less brown sugar to your liking.
