Vegetable Stir Fry Recipe
Whip up a quick and easy Vegetable Stir Fry in under 30 minutes, lightly sauced, customizable, and better than takeout!
Servings: 6
Calories: 103kcal
Ingredients
- 1 tbsp oil
- 1 medium onion sliced thin
- 1 c carrots diagonally sliced
- 2 c broccoli florets
- 2 c sugar snap peas
- 1 large red bell peppers cut into strips
- 1 large yellow bell peppers cut into strips
- 1 tsp garlic minced
- 3 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp sesame oil
- 1/4 c chicken broth
- 1/2 tbsp cornstarch
- 2 tsp sesame seeds toasted
Instructions
- Heat the oil in a large skillet or wok on medium-high heat. Add the carrots and onion and stir-fry for 2 minutes.
- Add all of the remaining vegetables and garlic and stir-fry for another 5-7 minutes until the vegetables are tender-crisp.
- Make a soy sauce mix by adding soy sauce, brown sugar, sesame oil, chicken broth, and cornstarch.
- Pour the sauce over the veggies and cook until the sauce has thickened (about 5 minutes). Sprinkle with toasted sesame seeds and serve over cooked rice.
Notes
STORE Vegetable Stir Fry in an airtight container and refrigerate for up to 3 days. To FREEZE, store in a freezer-safe container for up to 2 months.
To REHEAT, thaw overnight in the fridge if frozen. Reheat on the stovetop over medium heat until warmed through, or microwave on high for 2-3 minutes, stirring halfway.
Nutrition
Calories: 103kcal | Carbohydrates: 15g | Protein: 4g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 0.2mg | Sodium: 568mg | Potassium: 408mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5.026IU | Vitamin C: 141mg | Calcium: 56mg | Iron: 2mg
