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Vegetable Stir Fry
A beautiful, colorful rainbow of fresh vegetables are sautéed together in a hot skillet or wok and seasoned with a abundantly flavorful sweet and savory stir fry sauce. Nutritious and completely delicious!
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 25 min🔥 Cook: 15 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- whisk
- skillet
📝 Preparation Steps
1
In a medium mixing bowl whisk together broth, soy sauce, honey, shaoxing wine, sriracha, rice vinegar, sesame oil, and cornstarch until the cornstarch has dissolved. Set aside.
soy sauce, (or more to taste)3 Tbsphoney (or real maple syrup)2 Tbspshaoxing wine2 Tbspsriracha (optional for heat)2 tspcornstarch1 Tbsp
2
Heat 1 Tbsp olive oil in a 12-inch skillet or a wok over moderately high heat. Add mushrooms and saute ⏱️ 3 minutes.
olive oil,* (divided)2 Tbsp
3
Add carrots. Saute ⏱️ 2 minutes.
medium carrots, (peeled and sliced on a bias (1 1/4 cups))2
4
Pour in remaining 1 Tbsp olive oil and toss in red and yellow bell peppers, and red onion. Saute ⏱️ 2 minutes.
olive oil,* (divided)2 Tbspmedium yellow bell pepper, (seeded and chopped into 1-inch chunks)1large red onion, (cut into 1-inch chunks)1/2
5
Add broccoli, peas, garlic and ginger and saute ⏱️ 4 minutes or until vegetables are tender crisp.
6
Whisk sauce mixture once more then pour into skillet. Cook and toss until sauce is thickened about 30 to ⏱️ 60 seconds.
7
Serve right away. Optionally top with sesame seeds if desired.
Sesame seeds, (for garnish (optional))
Nutrition Facts
calories
230 kcal
fat Content
9 g
serving Size
1 serving
fiber Content
6 g
sugar Content
16 g
sodium Content
924 mg
protein Content
6 g
carbohydrate Content
32 g
saturated Fat Content
1 g
unsaturated Fat Content
8 g
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