Description
A quick and healthy vegetable stir fry packed with colorful veggies, perfect for busy weeknights.
Ingredients
Scale
- 1 tablespoon olive oil
- 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
- ¼ cup soy sauce
- 3 garlic cloves, minced
- 3 tablespoons brown sugar
- 1 teaspoon sesame oil
- ½ cup chicken broth
- 1 tablespoon cornstarch
Instructions
- In a wok or large skillet, heat 1 tablespoon of olive oil over medium-high heat until shimmering.
- Add sliced red and yellow bell peppers, zucchini, sugar snap peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts to the skillet. Stir-fry for 2-3 minutes until the vegetables are almost tender but still crisp.
- In a small bowl, whisk together ¼ cup soy sauce, minced garlic, 3 tablespoons brown sugar, 1 teaspoon sesame oil, ½ cup chicken broth, and 1 tablespoon cornstarch until smooth.
- Pour the sauce over the vegetables in the skillet. Continue cooking, stirring occasionally, until the sauce thickens and coats the vegetables evenly, about 2-3 minutes more.
- Remove from heat and garnish the stir fry with chopped green onions and sesame seeds if desired. Serve immediately for best texture and flavor.
Notes
Feel free to substitute vegetables or use frozen ones. For a vegan version, use vegetable broth instead of chicken broth.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg