Vegetable Stir Fry
This easy vegetable stir fry features crisp, colorful vegetables and a simple homemade stir fry sauce that thickens beautifully — a fast, flexible dinner that actually works on busy weeknights.
Servings: 4
Ingredients
- 2 tablespoons olive oil
- 1 bell pepper sliced (red, yellow, or a mix)
- 1 cup sugar snap peas
- 1 cup sliced carrots
- 8 ounces mushrooms sliced
- 2 cups broccoli florets
- 1 8-ounce can water chestnuts drained
- Green onions for garnish
- Sesame seeds for garnish
Stir Fry Sauce
- ½ cup vegetable broth
- ¼ cup soy sauce
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 3 garlic cloves minced
- 2 teaspoons fresh ginger minced
Instructions
- Make the sauce - In a small bowl, whisk together the soy sauce, vegetable broth, honey, cornstarch, garlic, and ginger until smooth. Set aside.
- Cook the vegetables - Heat the olive oil in a large skillet or wok over medium-high heat. Once the skillet is hot, add the bell pepper, snap peas, and carrots first and stir fry until softened. After a few minutes stir in the mushrooms, broccoli, and water chestnuts and stir fry for about 3 minutes until the vegetables are crisp-tender.
- Add the sauce - Give the stir-fry sauce a quick stir (the cornstarch may settle), then pour it into the skillet. Reduce the heat to medium-low and stir to coat the vegetables evenly. Cook for 3–4 minutes, stirring often, until the sauce thickens and the vegetables are tender to your liking.
- Finish and serve - Remove from heat and garnish with green onions and sesame seeds. Serve warm over rice or noodles, if desired.
Nutrition
Calories: 203kcal | Carbohydrates: 31g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 978mg | Potassium: 763mg | Fiber: 6g | Sugar: 13g | Vitamin A: 6890IU | Vitamin C: 97mg | Calcium: 66mg | Iron: 3mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
