Description
This Vegetable Stir Fry is a healthy and delicious recipe that’s easy to make. It’s so fresh and lightweight – true feel-good food!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup of carrots, thinly sliced
- 1 red pepper, julienned
- 1 yellow pepper, julienned
- 1 cup snap peas
- 1 head of broccoli, chopped (use just florets)
- 8 oz. of baby portobello mushrooms, slliced
- 1/2 cup water chestnuts
- 1 cup baby corn
- 1 zucchini, halved lengthwise and sliced
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1/3 cup tamari sauce
- 1/4 cup chicken stock
- 1 teaspoon red pepper flakes
- 1 teaspoon dry mustard
- 1 teaspoon sugar
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon cornstarch
- 4 green onions, chopped
- garnish: sesame seeds
Instructions
- Heat wok or large skillet to medium high heat, add 1 tablespoon olive oil, carrots, red pepper, and yellow pepper. Saute for 2-3 minutes.
- Add in the snap peas, broccoli, mushrooms, waterchestnuts, baby corn and zucchini. Saute for 4-6 minutes, until veggies are just starting to get tender.
- In a small bowl, mix together garlic, ginger, tamari sauce, chicken stock, red pepper flakes, dry mustard, sugar, sesame oil, rice wine vinegar and cornstarch. Whisk until combined. Add to stirfry sauce to the wok with all your vegetables, stir to coat everything and let simmer for 1-2 minutes until the sauce thickens up.
- Remove from heat and green onions.
- Serve over rice. Garnish with sesame seeds.
