Quick Vegetable Stir Fry (Print Version)
# Ingredients:
→ Vegetables
01 -
1 cup zucchini, sliced
02 -
2 cups broccoli pieces
03 -
1 red bell pepper, cut into thin strips
04 -
1 cup mushrooms, sliced (crimini)
05 -
4 ounces snap peas (whole)
06 -
1 cup carrots, peeled and sliced thin
07 -
1 can (15-ounce) baby corn, drained — optional
→ Sauce
08 -
4 garlic cloves, finely chopped
09 -
½ cup tamari or low-salt soy sauce
10 -
1 tablespoon sesame oil (toasted)
11 -
¼ cup honey or brown sugar
12 -
2 teaspoons ginger, freshly grated
13 -
2 tablespoons starch (arrowroot or cornstarch)
14 -
Tiny pinch of red pepper flakes (optional)
→ Other
15 -
Green onions, finely sliced (¼ cup)
16 -
1 tablespoon regular vegetable oil
# Instructions:
01 -
In a bowl, mix soy sauce, sesame oil, garlic, ginger, sweetener, and a small pinch of chili flakes if using. In another bowl, dissolve starch in ½ cup of cold water and add it to the sauce base.
02 -
Warm vegetable oil in a big pan over medium-high. Stir in all the veggies and cook till the colors pop, and they start softening, about 5–6 minutes.
03 -
Pour the sauce over the cooked vegetables and stir it up. Let it cook down till it thickens a bit, which takes around 5 minutes, then they’re ready.
04 -
Portion it out onto plates and sprinkle some green onions on top for garnish.
# Notes:
01 -
You can swap soy sauce for tamari if you want it gluten-free.
02 -
For a natural sweetener, switch brown sugar with honey.