Description
A quick and easy vegetable stir fry with a savory homemade sauce, perfect for a healthy weeknight dinner ready in under 30 minutes.
Ingredients
- 2 cups medium broccoli florets
- 1 large carrot, sliced thinly
- 1 whole bell pepper (red or orange), seeded and sliced
- 8 oz mushrooms, sliced or quartered
- 8 oz can baby corn spears, drained
- 3 garlic cloves, minced
- 2 tsp fresh ginger, minced
- 2 Tbsp unsalted butter
- 2 Tbsp cooking oil (canola or light olive oil)
- 1/4 cup chicken broth (or vegetable broth)
- 3 Tbsp low-sodium soy sauce
- 2 Tbsp honey
- 1 tsp cornstarch
- 1/4 tsp hot sauce (optional)
Instructions
- In a small bowl, whisk together the chicken broth, soy sauce, honey, cornstarch, and hot sauce until smooth. Set aside.
- Heat the cooking oil in a large skillet or wok over medium-high heat. Add the broccoli, carrots, peppers, mushrooms, and baby corn. Sauté for 3-4 minutes until crisp-tender.
- Reduce heat to medium. Add butter, minced garlic, and ginger. Stir constantly for about 1 minute until fragrant.
- Whisk the sauce again and pour it over the vegetables. Cook on medium-low for 3-4 minutes until the sauce thickens and coats the vegetables. Serve hot.
Notes
For a protein boost, add cooked chicken, beef, or tofu. Avoid using frozen vegetables to prevent a watery sauce.
- Prep Time: 12 min
- Resting Time:
- Cook Time: 18 min
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 255
- Sugar: 15g
- Sodium: 474mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0.3g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 15mg
Keywords: vegetable stir fry, easy stir fry recipe, healthy dinner, vegetarian meal, quick weeknight dinner