Easy Stir Fry Vegetables (Printable Version)
# What You'll Need:
→ Vegetables
01 -
1 red bell pepper, cut into thin strips
02 -
1 cup thin rounds of peeled carrots
03 -
1 15-ounce can of baby corn, drained (optional)
04 -
2 cups florets of broccoli
05 -
4 ounces of snap peas
06 -
1 cup of sliced zucchini
07 -
1 cup sliced crimini mushrooms
→ Sauce
08 -
2 teaspoons of freshly grated ginger
09 -
½ cup of tamari or low-sodium soy sauce
10 -
¼ cup of honey or brown sugar
11 -
2 tablespoons of cornstarch or arrowroot powder
12 -
1 tablespoon of toasted sesame oil
13 -
4 cloves of garlic, finely chopped
14 -
A pinch of red pepper flakes (optional)
→ Other
15 -
¼ cup of thinly sliced green onion
16 -
1 tablespoon of vegetable oil
# Preparation Steps:
01 -
Toss all the vegetables into a hot skillet with vegetable oil over medium-high heat. Stir and cook until they’re soft but still bright, about 5 to 6 minutes.
02 -
Whisk together soy sauce, sesame oil, garlic, ginger, honey (or sugar), and red pepper flakes if using. In another bowl, mix cornstarch with ½ cup of cold water, then pour it into the sauce and blend well.
03 -
Drizzle the sauce over the vegetables and stir to coat. Let it simmer a few minutes until it thickens, around 5 minutes or so.
04 -
Scoop onto plates and sprinkle with green onions for garnish.
# Additional Tips:
01 -
For gluten-free, swap soy sauce for tamari.
02 -
Use honey instead of sugar for a more natural touch.