Vegetable Stir Fry Easy Meal (Print Version)
# Ingredients:
→ Stir Fry Sauce
01 -
60 ml chicken broth or vegetable broth
02 -
45 ml low-sodium soy sauce or Tamari for gluten-free, or 30 ml regular soy sauce
03 -
5 ml corn starch
04 -
30 ml honey
05 -
0.25 ml hot sauce, optional (Frank's or Sriracha)
→ Vegetable Stir Fry
06 -
1 large carrot, sliced
07 -
480 ml broccoli florets
08 -
227 g canned baby corn spears, drained
09 -
227 g white or brown mushrooms, sliced or quartered
10 -
1 whole bell pepper (red, yellow, or orange), seeded and sliced
11 -
30 ml cooking oil (extra light olive oil or canola)
12 -
30 ml unsalted butter
13 -
3 garlic cloves, peeled and minced
14 -
10 ml ginger, minced
# Instructions:
01 -
In a small bowl, whisk together the broth, soy sauce, corn starch, honey, and hot sauce until the corn starch is fully dissolved. Set aside.
02 -
Heat a large non-stick skillet or wok over medium-high heat. Add the cooking oil and warm until shimmering. Add the sliced carrot, broccoli florets, baby corn, mushrooms, and bell pepper. Stir-fry for approximately 3 minutes until the vegetables are just crisp-tender.
03 -
Reduce heat to medium. Add the butter, minced garlic, and ginger. Stir constantly for 30 to 60 seconds until the aromatics are fragrant.
04 -
If separated, stir the sauce and pour it into the vegetables. Reduce the heat to medium-low and continue cooking for 3 to 4 minutes, stirring continuously, until the sauce thickens and vegetables reach the desired tenderness.
# Notes:
01 -
To customize, add cooked chicken, shrimp, ground beef, pork, or tofu for extra protein.
02 -
Swap or add vegetables of choice, avoiding frozen varieties, as they can water down the sauce.
03 -
Add peanuts, cashews, or seeds for additional texture and flavor.
04 -
Vegetables and sauce can be prepared ahead and stored separately in the refrigerator until cooking.
05 -
Leftovers keep airtight in the refrigerator for up to 4 days; reheat gently in a skillet on low heat.