Description
A quick and colorful vegetable stir fry featuring a medley of fresh vegetables tossed in a savory and slightly sweet soy-based sauce. Perfect for a nutritious weeknight dinner, this recipe serves 6 and is ready in just 20 minutes.
Ingredients
Vegetables
- 1 sliced red bell pepper
- 1 sliced yellow bell pepper
- 1 small sliced zucchini
- 1 cup sugar snap peas
- 1 cup sliced carrots
- 1 cup sliced mushrooms
- 2 cups broccoli florets
- 1 (15-ounce) can baby corn, drained
- 1 (8-ounce) can water chestnuts, drained
- Green onions, for garnish
- Sesame seeds, for garnish
Sauce
- ¼ cup soy sauce
- 3 garlic cloves, minced
- 3 tablespoons brown sugar
- 1 teaspoon sesame oil
- ½ cup chicken broth
- 1 tablespoon cornstarch
Other
- 1 tablespoon olive oil
Instructions
- Heat Oil and Start Stir Fry: Add 1 tablespoon olive oil to a wok or large skillet over medium-high heat.
- Add Vegetables: Add the sliced red and yellow bell peppers, zucchini, sugar snap peas, carrots, mushrooms, broccoli florets, baby corn, and water chestnuts to the hot oil. Stir frequently and cook for 2-3 minutes until the vegetables are nearly tender but still crisp.
- Prepare Sauce: While the vegetables cook, whisk together ¼ cup soy sauce, minced garlic cloves, 3 tablespoons brown sugar, 1 teaspoon sesame oil, ½ cup chicken broth, and 1 tablespoon cornstarch in a small bowl until smooth.
- Combine Sauce and Vegetables: Pour the prepared sauce over the vegetables in the skillet. Continue cooking and stirring until the sauce thickens and coats the vegetables evenly. Ensure the veggies reach desired tenderness.
- Garnish and Serve: Remove from heat and garnish with chopped green onions and a sprinkle of sesame seeds if desired. Serve immediately.
Notes
- For a vegetarian or vegan version, substitute chicken broth with vegetable broth and use tamari or a gluten-free soy sauce alternative.
- Feel free to add protein such as tofu, chicken, or shrimp to make it a complete meal.
- You can adjust the sweetness by varying the amount of brown sugar.
- Ensure to slice all vegetables uniformly for even cooking.
- Serve with steamed rice or noodles for a fuller meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian