Vegetable Stir Fry Recipe
Description
This Vegetable Stir Fry Recipe is a colorful and flavorful dish packed with fresh vegetables and coated in a delicious homemade sauce. It’s quick to make, bursting with bold flavors, and perfect for a healthy weeknight dinner. Serve it over rice or quinoa for a nutritious and satisfying meal that comes together in minutes!
Ingredients
- low-sodium vegetable broth (or chicken broth)
- low-sodium soy sauce
- honey
- sesame oil
- minced fresh ginger
- cloves garlic, minced
- cornstarch
- crushed red pepper flakes (optional, for spice)
- olive oil or avocado oil, divided
- bite-sized broccoli florets
- carrots, thinly sliced on the diagonal
- cremini mushrooms, sliced
- sugar snap peas or snow peas
- red bell pepper, thinly sliced into 1-inch strips
- yellow bell pepper, thinly sliced into 1-inch strips
- green onions, sliced (plus more for serving)
- Sesame seeds (optional)
- Cooked brown rice, white rice, or quinoa
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Instructions
- Make the sauce: In a small bowl, whisk together the vegetable broth, soy sauce, honey, sesame oil, ginger, garlic, cornstarch, and red pepper flakes. Set aside.
- Cook the vegetables: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the broccoli and carrots, stirring often, and cook for about 2 minutes.
- Add more veggies: Pour in the remaining tablespoon of oil, then add the mushrooms and snap peas. Stir-fry for another 2 minutes.
- Add bell peppers: Toss in the red and yellow bell peppers and stir-fry for 1 more minute, until the vegetables are almost crisp-tender.
- Add the sauce: Whisk the sauce once more to make sure it’s well combined. Pour it into the pan with the vegetables, stirring constantly, and cook until the sauce thickens (about 1-2 minutes). Stir in the green onions.
- Serve and enjoy: Remove the pan from heat and serve the stir-fry over rice or quinoa. Garnish with extra green onions and sesame seeds if desired.