Description
This Vegetable Stir Fry features vibrant vegetables and a savory sauce, making it a quick and healthy meal option. Perfect for busy weeknights, this dish is full of flavor and easy to prepare.
Ingredients
Scale
- â…“ cup reduced-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey or maple syrup
- 2 teaspoons arrowroot starch or 1 teaspoon corn starch
- 2 large cloves garlic, pressed or minced
- ¼ teaspoon crushed red pepper
- 1 tablespoon sesame seeds
- 1 tablespoon avocado oil or your cooking oil of choice
- 1 small red onion, cut into ¼-inch thick wedges
- 2 medium carrots, peeled and cut into very thin rounds
- pinch of salt
- 1 medium red bell pepper, cut into ¼ inch strips
- 1 medium yellow bell pepper, cut into ¼ inch strips
- 1 cup small broccoli florets
- 2 tablespoons water
- thinly sliced green onion, for garnish
Instructions
- In a measuring cup, combine soy sauce, sesame oil, honey, starch, garlic, and red pepper flakes. Whisk until mixed and set aside.
- Warm sesame seeds in a skillet over medium heat, stirring constantly until fragrant and lightly golden. Transfer to a plate and set aside.
- Warm oil in the skillet over medium heat until shimmering. Add onion, carrots, and a pinch of salt. Cook for 4 to 6 minutes, stirring every 30 seconds.
- Add bell peppers and broccoli to the skillet and stir to combine. Pour in water, cover the pan, and cook until veggies are fork-tender, about 7 to 9 minutes, stirring every minute.
- Remove from heat, pour in the prepared sauce, and stir to coat. Adjust seasoning if necessary. Serve with sesame seeds and green onion on top.
Notes
For less spice, omit the crushed red pepper.
Leftovers store well in the refrigerator for up to 4 days, perfect for meal prep.
Feel free to add your favorite vegetables for a personal touch.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 740mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg