Asian Stir Fried Vegetables (Print Version)
# Ingredients:
→ Vegetables
01 -
1 cup sliced crimini mushrooms
02 -
2 cups broccoli florets
03 -
1 15-ounce can baby corn, drained (optional)
04 -
1 red bell pepper, thinly sliced
05 -
4 ounces snap peas
06 -
1 cup sliced zucchini
07 -
1 cup peeled and thinly sliced carrot rounds
→ Sauce
08 -
½ cup low-sodium soy sauce or tamari
09 -
1 tablespoon toasted sesame oil
10 -
4 cloves garlic, minced
11 -
2 teaspoons freshly grated ginger
12 -
¼ cup brown sugar or honey
13 -
Pinch red pepper flakes (optional)
14 -
2 tablespoons cornstarch or arrowroot starch
→ Other
15 -
1 tablespoon vegetable oil
16 -
¼ cup thinly sliced green onions
# Instructions:
01 -
Heat vegetable oil in large skillet over medium-high heat. Add all vegetables and cook until bright and just tender, 5-6 minutes.
02 -
Mix soy sauce, sesame oil, garlic, ginger, brown sugar and optional red pepper flakes. In separate bowl, combine cornstarch with ½ cup cold water, then stir into sauce mixture.
03 -
Pour sauce over vegetables, toss to coat. Simmer until sauce thickens and vegetables are tender, about 5 minutes.
04 -
Divide among plates and garnish with green onions.
# Notes:
01 -
Can substitute tamari for soy sauce to make gluten-free
02 -
Honey can replace brown sugar for natural sweetener option