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–+ servings

Vegetable Stir Fry

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A vibrant and nutritious stir fry that transforms fresh vegetables into a delicious and quick weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegetarian
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 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
  • 1 15-ounce can baby corn (drained)
  • 1 8-ounce can water chestnuts (drained)
Sauce
  • 1/4 cup soy sauce Can be substituted with tamari for gluten-free option.
  • 3 cloves garlic, minced
  • 3 tablespoons brown sugar
  • 1 teaspoon sesame oil
  • 1/2 cup chicken broth
  • 1 tablespoon cornstarch
Garnishes
  • to taste Green onions For garnish
  • to taste Sesame seeds For garnish

Method
 

Preparation
  1. In a large skillet or wok, heat the olive oil over medium-high heat.
  2. Add in the garlic and sauté for about 30 seconds until fragrant.
Cooking
  1. Toss in the broccoli, carrots, bell peppers, zucchini, and mushrooms. Stir fry for 5-7 minutes or until the vegetables are tender yet still crisp.
  2. Add the sugar snap peas, baby corn, and water chestnuts, continuing to cook for an additional 2-3 minutes.
  3. In a separate bowl, mix the soy sauce, chicken broth, brown sugar, sesame oil, and cornstarch until well combined.
  4. Pour the sauce over the vegetables, stirring consistently until the sauce thickens and coats the veggies, about 2-3 minutes.
  5. Remove from heat and serve hot, garnished with green onions and sesame seeds.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 32gProtein: 4gFat: 8gSaturated Fat: 1gSodium: 500mgFiber: 6gSugar: 10g

Notes

Feel free to swap out any veggies according to what you have on hand. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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