Description
A quick and healthy vegetable stir fry recipe made with fresh vegetables and a savory sauce. Ready in under 30 minutes, perfect for busy weeknights.
Ingredients
Stir Fry Sauce:
1/4 cup chicken broth or vegetable broth
3 Tbsp low-sodium soy sauce (or 2 Tbsp regular soy sauce)
1 tsp corn starch
2 Tbsp honey
1/4 tsp hot sauce, optional
Vegetable Stir Fry:
1 large carrot, sliced
2 cups broccoli florets
8 oz baby corn spears, drained
8 oz mushrooms, sliced or quartered
1 bell pepper (red, yellow, or orange), sliced
2 Tbsp cooking oil (light olive or canola)
2 Tbsp unsalted butter
3 garlic cloves, minced
2 tsp ginger, minced
Instructions
1. In a small bowl, whisk together all stir fry sauce ingredients. Make sure corn starch is fully dissolved. Set aside.
2. Heat a large non-stick skillet or wok over medium-high heat. Add oil.
3. Once oil is hot, add all vegetables and stir fry for about 3 minutes until crisp-tender.
4. Reduce heat to medium. Add butter, garlic, and ginger. Stir constantly for 30-60 seconds until fragrant.
5. Stir sauce again, then pour into the skillet. Reduce heat to medium-low.
6. Cook and stir for 3-4 minutes until sauce thickens and vegetables reach desired tenderness.
7. Serve hot over rice, noodles, or quinoa. Optionally top with nuts or sesame seeds.
Notes
**Make Ahead Tips:**
Chop vegetables and mix sauce in advance. Store separately in the fridge.
**Storage:**
Refrigerate leftovers in an airtight container for up to 4 days.
**Reheat:**
Use a skillet on low heat with a splash of water or broth.
**Variations:**
Add tofu, cooked chicken, or shrimp for protein.
Swap in seasonal veggies like snap peas or cabbage.
Use Tamari for a gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir Fry
- Cuisine: Asian