Description
A vibrant and healthy vegetable stir fry featuring a flavorful homemade stir fry sauce. Perfect for a quick, nutritious meal that can be customized with your choice of protein and vegetables.
Ingredients
Scale
Stir Fry Sauce
- 1/4 cup chicken broth or vegetable broth for vegetarian
- 3 Tbsp low-sodium soy sauce or 2 Tbsp regular soy sauce (use Tamari for gluten-free)
- 1 tsp corn starch
- 2 Tbsp honey
- 1/4 tsp hot sauce (optional, Frank’s or Sriracha)
Vegetable Stir Fry
- 1 large carrot, sliced
- 2 cups medium broccoli florets
- 8 oz can baby corn spears, drained
- 8 oz mushrooms, sliced or quartered (white or brown)
- 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 thoroughly to incorporate the corn starch. Set aside until ready to use.
- Sauté the veggies: Heat a large non-stick skillet or wok over medium-high heat and add the cooking oil. Once the oil is hot and shimmering, add the sliced carrot, broccoli florets, baby corn, mushrooms, and sliced pepper. Stir-fry the vegetables for about 3 minutes until just crisp-tender, avoiding overcooking.
- Add aromatics: Reduce heat to medium and add unsalted butter, minced garlic, and minced ginger to the skillet. Stir constantly for 30 to 60 seconds until fragrant.
- Add the stir-fry sauce: Stir the sauce again if it has separated, then pour it over the vegetables. Reduce heat to medium-low and cook for 3 to 4 minutes, stirring occasionally, until the sauce thickens and the vegetables reach desired tenderness.
Notes
- Variations: Add cooked chicken, shrimp, ground beef, ground pork, or tofu for extra protein.
- Vegetable swaps: Feel free to use your preferred fresh vegetables, but avoid frozen to prevent mushiness and watery sauce.
- Add nuts like peanuts or cashews, or seeds for additional texture and flavor.
- Make ahead: Prep the vegetables and mix the sauce separately. Store in the refrigerator until ready to cook.
- Storage: Keep leftovers in an airtight container refrigerated for up to 4 days.
- Reheat: Sauté leftovers on low heat in a pan until heated through to preserve texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 7 g
- Sodium: 350 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 10 mg
