Vegetable Stir Fry
Ingredients
The stir fry
-
1
tablespoon
vegetable oil
-
½
cup
carrots, peeled and sliced
-
1
cup
mushrooms, sliced
-
1
cup
broccoli florets
-
¾
cup
bell peppers, sliced (red and yellow)
-
1
cup
snow peas, trimmed
-
½
cup
water chestnuts, drained and sliced
-
¾
cup
baby corn, drained and sliced
-
2
teaspoons
garlic, minced
-
1
teaspoon
ginger, minced
-
to taste
salt
-
to taste
pepper
The sauce
-
¼
cup
vegetable broth
-
¼
cup
soy sauce
-
3
tablespoons
honey
-
2
teaspoons
cornstarch
Instructions
- Heat the oil in a large pan over medium-high heat.
- Add the carrots and mushrooms, cooking for 4-6 minutes until tender.
- Add the broccoli, bell peppers, snow peas, water chestnuts, baby corn, and 2 tablespoons of water, cooking for an additional 3-5 minutes until tender.
- Add garlic and ginger, cooking for 30 seconds, then season with salt and pepper.
- In a bowl, whisk together vegetable broth, soy sauce, and honey.
- Pour the sauce over the vegetables and cook for another 30 seconds.
- Mix cornstarch with a tablespoon of cold water in a small bowl.
- Add the cornstarch mixture to the pan and bring to a boil, cooking for 1 more minute until the sauce thickens.
- Serve immediately, over rice if desired.
Nutrition Facts (estimated)
Servings
4
Calories
191
Total fat
4g
Total carbohydrates
36g
Total protein
6g
Sodium
894mg
Cholesterol
0mg
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