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Vegetable Stir Fry

This Vegetable Stir Fry is a vibrant, quick meal packed with fresh veggies and a delicious sauce!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

For the Sauce:

  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil

For the Stir Fry:

  • 3 cloves garlic, minced
  • 1 inch fresh ginger, minced
  • 1 tablespoon olive oil
  • 1 onion, sliced
  • 1 bell pepper, any color, sliced
  • 2 carrots, sliced into coins
  • 1 teaspoon kosher salt
  • 8 ounces mushrooms, sliced
  • 2 cups snap peas
  • 2 cups broccoli florets
  • 1 cup white rice, cooked according to package
  • Sesame seeds, optional, for garnish
  • Chopped green onion, optional, for garnish

Instructions

Cooking Steps:

  • In a small bowl, whisk together the low-sodium soy sauce, oyster sauce, brown sugar, cornstarch, and sesame oil until smooth. Set this mixture aside; it will be the delicious glaze for your stir fry.
  • In your wok or large skillet, heat the olive oil over medium-high heat. Once hot, add the minced garlic and ginger, sautéing for about 30 seconds until fragrant. Be careful not to let them burn!
  • Add the sliced onion and bell pepper to the pan, stir-frying for about 2-3 minutes. Next, toss in the carrots and mushrooms, cooking for an additional 2 minutes. The vegetables should be vibrant and slightly tender but still crisp.
  • Stir in the broccoli florets and snap peas, followed by the kosher salt. Continue to stir-fry for another 3-4 minutes until the broccoli turns bright green and tender-crisp.
  • Pour the prepared sauce over the sautéed vegetables, tossing everything together for about 1-2 minutes until the sauce thickens and coats the vegetables. The cornstarch will create a glossy finish to your stir fry.
  • Spoon the cooked white rice into bowls and top with the vegetable stir fry. Garnish with sesame seeds and chopped green onions if desired. Enjoy your nutritious, colorful meal!

Equipment

  • Wok or large skillet
  • Spatula or wooden spoon
  • Measuring Spoons
  • Knife and cutting board
  • Cooking pot

Notes

  • Store stir fry and rice separately to maintain texture.
  • Refrigerate leftovers within two hours for optimal freshness.
  • Consume within 3-4 days for the best flavor.