Vegetable Stir Fry Recipe
Ingredients
Scale
- 1/4 cup chicken broth ((or vegetable broth for vegetarian))
- 3 Tbsp low-sodium soy sauce ((use Tamari for gluten-free), or 2 Tbsp regular soy sauce)
- 1 tsp corn starch
- 2 Tbsp honey
- ¼ tsp hot sauce (optional (Frank's or Sriracha work great))
- 1 large carrot (sliced)
- 2 cups medium broccoli florets
- 8 oz can baby corn spears (drained)
- 8 oz mushrooms (white or brown) (sliced or quartered)
- 1 whole pepper (red, yellow, or orange) (seeded and sliced)
- 2 Tbsp cooking oil ((extra light olive oil or canola))
- 2 Tbsp unsalted butter
- 3 garlic cloves (peeled and minced)
- 2 tsp ginger (minced)
Instructions
- Make stir fry sauce – In a small bowl, combine all the ingredients for the stir fry sauce and stir to incorporate the corn starch, and set it aside until ready to use.
- Saute the veggies – Set a large non-stick skillet or wok over medium-high heat then add the oil. Once the oil is hot and shimmering, add the vegetables and stir-fry for about 3 minutes or until the vegetables are just crisp-tender – do not overcook them.
- Add Aromatics – reduce the heat to medium and add the butter, garlic, and ginger, and stir constantly for 30-60 seconds or until fragrant.
- Add the stir-fry sauce – If the sauce has separated, stir it and stir it into your vegetables. Reduce the heat to medium/low and cook for 3-4 minutes, until the sauce thickens and vegetables reach your desired tenderness.
Find it online: https://www.receipster.com/easy-veggie-stir-fry/