Name: Vegetable Stir Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 1/2 cup carrots (peeled and sliced); 1 cup mushrooms (sliced); 1 cup broccoli florets; 3/4 cup bell peppers (sliced, I used red and yellow); 1 cup snow peas (trimmed); 1/2 cup water chestnuts (drained and sliced); 3/4 cup baby corn (drained and sliced); 2 teaspoons garlic (minced); 1 teaspoon ginger (minced); salt and pepper to taste; 1/4 cup vegetable broth (can also use chicken broth or water); 1/4 cup soy sauce; 3 tablespoons honey; 2 teaspoons cornstarch

Description

This Vegetable Stir Fry is a colorful and nutritious dish that brings together an array of fresh vegetables, all enveloped in a tantalizing honey garlic sauce. Perfect for any occasion, this quick and easy recipe takes just 20 minutes to prepare, making it an ideal choice for busy weeknights or when you want to impress guests with minimal effort. It’s versatile enough to serve as a main course or side dish, especially when paired with rice, noodles, or even in lettuce wraps. Experience the joy of wholesome eating with this delightful stir fry that bursts with flavor and vibrant colors.

Ingredients

Scale

1/2 cup carrots (peeled and sliced)
1 cup mushrooms (sliced)
1 cup broccoli florets
3/4 cup bell peppers (sliced, I used red and yellow)
1 cup snow peas (trimmed)
1/2 cup water chestnuts (drained and sliced)
3/4 cup baby corn (drained and sliced)
2 teaspoons garlic (minced)
1 teaspoon ginger (minced)
salt and pepper to taste
1/4 cup vegetable broth (can also use chicken broth or water)
1/4 cup soy sauce
3 tablespoons honey
2 teaspoons cornstarch

Cook Mode Prevent your screen from going dark

Instructions

Heat oil in a large pan over medium-high heat. Add carrots and mushrooms; cook for 4-6 minutes until tender.
Incorporate broccoli, bell peppers, snow peas, water chestnuts, baby corn, and 2 tablespoons of water. Cook for an additional 3-5 minutes until vegetables are tender.
Add minced garlic and ginger; cook for 30 seconds until fragrant.
In a bowl, whisk together vegetable broth, soy sauce, and honey. Pour over vegetables and cook for another 30 seconds.
Mix cornstarch with one tablespoon of cold water; add to the pan. Bring to a boil and cook until thickened (about 1 minute).
Serve immediately over rice or enjoy as desired!

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main
Method: Stir-frying
Cuisine: Asian

Nutrition

Serving Size: 1 cup (200g)
Calories: 158
Sugar: 9g
Sodium: 720mg
Fat: 4g
Saturated Fat: 0g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 5g
Cholesterol: 0mg