Quick Vegetable Stir Fry (Print Version)
# Ingredients:
→ Vegetables
01 -
1 cup zucchini, sliced into thin pieces
02 -
1 small red bell pepper, cut into thin strips
03 -
2 cups of fresh broccoli, broken into florets
04 -
4 ounces crisp snap peas
05 -
1 cup mushrooms, sliced thin (crimini preferred)
06 -
1 cup of carrots, peeled and sliced into thin rounds
07 -
1 can baby corn (15-ounce), drained—optional
→ Sauce
08 -
½ cup tamari or low-sodium soy sauce
09 -
1 tablespoon sesame oil (toasted)
10 -
¼ cup honey or brown sugar
11 -
2 teaspoons ginger, freshly grated
12 -
4 garlic cloves, finely chopped
13 -
2 tablespoons cornstarch or arrowroot mixed in water
14 -
A tiny pinch of red chili flakes (optional)
→ Other
15 -
¼ cup green onions, sliced really thin
16 -
1 tablespoon of neutral cooking oil
# Instructions:
01 -
Start by warming up your vegetable oil in a big pan or wok on medium-high heat. Toss in all your veggies at once and stir them around until they're tender and vibrant, about 5–6 minutes.
02 -
In one bowl, mix soy sauce, sesame oil, ginger, garlic, your preferred sweetener, and red chili flakes (if using). Take another bowl, mix water with cornstarch until smooth, then stir this into the sauce mixture.
03 -
Pour the sauce over the cooked veggies in the pan, then stir everything so it's well-coated. Let it cook until the sauce thickens slightly and the vegetables are perfectly soft, about 5 minutes.
04 -
Spoon out the stir-fry onto plates and scatter some green onions on top for a fresh touch.
# Notes:
01 -
Swap soy sauce for tamari to make this dish gluten-free.
02 -
If you'd like to use a natural sweetener, honey is a great option instead of brown sugar.