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Veggie Stir-Fry
This veggie stir-fry recipe from "The Pioneer Woman Cooks: Dinnertime" is big on flavor, and you can prep the veggies and sweet-spicy sauce up to 24 hours in advance.
👥 8 Servings⏱️ Prep & Cook: 16 min⏳ Prep: 10 min🔥 Cook: 6 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
📝 Preparation Steps
1
In a bowl, mix together the soy sauce, sherry, brown sugar, cornstarch, sriracha, and ginger. Set aside.
2
Heat the oil in a large skillet over medium-high heat. Add the onion and peppers, and stir, cooking for 2 to ⏱️ 3 minutes. Add the garlic and cook for ⏱️ 30 seconds to ⏱️ 1 minute more, stirring continuously. Add the zucchini and stir it around, cooking it for ⏱️ 2 minutes more. Add the baby corn and broccoli and cook for a couple of minutes, then, while the veggies are still firm, pour in the sauce.
3
Stir the veggies in the sauce, cooking for 1 to ⏱️ 2 minutes more, or until the sauce is very thick. If it needs to be a little saucier, pour in 1/4 to 1/2 cup hot water and splash in a little more soy sauce. Serve over noodles or rice, with a sprinkling of sesame seeds. Tips: Prep all the veggies and make the sauce up to ⏱️ 24 hours ahead of time. Keep in separate containers in the fridge.
Sesame seeds, for serving
Nutrition Facts
calories
271 Calories
fat Content
8 g
fiber Content
5 g
sugar Content
10 g
sodium Content
816 mg
protein Content
10 g
trans Fat Content
0 g
cholesterol Content
21 mg
carbohydrate Content
38 g
saturated Fat Content
2 g
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