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Vegetable Stir Fry

vegetable stir fry made with mushrooms, broccoli, corn, pepper, snap peas, zucchini & carrots on top of rice with chopsticks
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  15 min

Ingredients

  • 1 tablespoon vegetable oil
  • 1 cup sliced crimini mushrooms
  • 2 cups broccoli florets
  • 1 15-ounce can baby corn, drained (optional)
  • 1 red bell pepper, thinly sliced
  • 4 ounces snap peas
  • 1 cup sliced zucchini
  • 1 cup peeled and thinly sliced carrot rounds
  • ½ cup low-sodium soy sauce or tamari
  • 1 tablespoon toasted sesame oil
  • 4 cloves garlic, minced
  • 2 teaspoons freshly grated ginger
  • ¼ cup brown sugar or honey
  • Pinch red pepper flakes (optional)
  • 2 tablespoons cornstarch or arrowroot starch
  • ¼ cup thinly sliced green onions

Method

  1. Heat the oil in a large skillet or wok over medium-high heat. Once the oil is glistening, add the mushrooms, broccoli, baby corn, bell pepper, snap peas, zucchini, and carrots; toss to coat. Cook, stirring often, until vegetables are bright and just tender, 5-6 minutes.

  2. Meanwhile, in a small bowl, combine the soy sauce, sesame oil, garlic, ginger, brown sugar and red pepper flakes, if using. In a separate small bowl, combine the cornstarch with ½ cup cold water. Stir the cornstarch mixture into the sauce.

  3. Pour the sauce over the vegetables and toss to coat. Bring to a simmer and cook until the sauce has thickened and vegetables are tender, about 5 more minutes.

  4. Divide among 6 plates and top with green onions to serve.