Vegetable Stir Fry (Print Version)
# Ingredients:
→ Vegetables
01 -
1 cup peeled and thin carrot slices
02 -
1 red bell pepper, cut into thin strips
03 -
1 15-ounce can baby corn, drained (optional)
04 -
4 ounces snap peas
05 -
2 cups of broccoli florets
06 -
1 cup of zucchini, sliced up
07 -
1 cup of cut-up crimini mushrooms
→ Sauce
08 -
¼ cup of honey or brown sugar
09 -
½ cup tamari or low-sodium soy sauce
10 -
A pinch of red pepper flakes (optional)
11 -
2 teaspoons of fresh grated ginger
12 -
4 minced garlic cloves
13 -
2 tablespoons of cornstarch or arrowroot powder
14 -
1 tablespoon of toasted sesame oil
→ Other
15 -
¼ cup of scallions, sliced thin
16 -
1 tablespoon of oil for cooking
# Instructions:
01 -
Set a big skillet over medium-high heat, warm up oil, then toss in veggies. Stir around and cook them for about 5-6 minutes until they're bright and just tender.
02 -
In one bowl, mix soy sauce, sesame oil, garlic, ginger, sugar, and red pepper flakes if you want some kick. In another bowl, dissolve cornstarch in ½ cup cold water. Mix the two together.
03 -
Dump sauce over the stir-fried veggies. Mix it around, then let it cook until sauce thickens up nicely and vegetables reach a tender texture, around 5 minutes.
04 -
Scoop onto plates, then sprinkle the top with sliced green onions.
# Notes:
01 -
Use tamari instead of soy sauce if you need gluten-free
02 -
Switch honey in place of brown sugar for a more natural sweetness