Description
A quick and healthy vegetable stir fry packed with flavors and nutrients.
Ingredients
Scale
- For the Sauce:
- ½ cup low sodium vegetable broth
- ⅓ cup low sodium soy sauce
- 2 tablespoons honey
- 2 teaspoons sesame oil
- 1 ½ tablespoons minced fresh ginger
- 3 cloves garlic, minced
- 1 tablespoon cornstarch
- ⅛ teaspoon crushed red pepper flakes (optional)
- For the Stir-Fry:
- 2 tablespoons olive oil or avocado oil, divided
- 2 cups broccoli florets
- 2 large carrots, thinly sliced
- 8 ounces cremini mushrooms, sliced
- 1 cup sugar snap peas
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 4 green onions, sliced
Instructions
- Prepare the sauce by combining all sauce ingredients in a bowl and mixing well.
- Heat 1 tablespoon of oil in a wok over high heat. Add broccoli and carrots; stir-fry for 2-3 minutes.
- Add mushrooms, snap peas, and bell peppers; stir-fry for another 3-4 minutes.
- Pour in the sauce and cook until thickened, about 1-2 minutes.
- Serve hot, garnished with green onions.
Notes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 150-200
- Sugar: 5g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg