Description
This Vegetable Stir Fry is a vibrant and flavorful dish that showcases a delightful mix of fresh vegetables coated in a sweet and savory honey garlic sauce. Ideal for busy weeknights or as an impressive side for gatherings, this quick and healthy meal will tantalize your taste buds.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1/2 cup carrots (peeled and sliced)
- 1 cup mushrooms (sliced)
- 1 cup broccoli florets
- 3/4 cup bell peppers (sliced)
- 1 cup snow peas (trimmed)
- 1/2 cup water chestnuts (drained and sliced)
- 3/4 cup baby corn (drained and sliced)
- 2 teaspoons garlic (minced)
- 1 teaspoon ginger (minced)
- 1/4 cup vegetable broth
- 1/4 cup soy sauce
- 3 tablespoons honey
- 2 teaspoons cornstarch
Instructions
- Heat the vegetable oil in a large non-stick skillet or wok over medium-high heat. Add carrots and mushrooms; cook for about 4–6 minutes until softened.
- Incorporate broccoli, bell peppers, snow peas, water chestnuts, and baby corn along with two tablespoons of water. Stir well and cook for an additional 3–5 minutes until tender yet crisp.
- Add minced garlic and ginger; cook for another 30 seconds, seasoning with salt and pepper to taste.
- In a mixing bowl, whisk together vegetable broth, soy sauce, and honey until combined. Pour over vegetables in the pan and cook for another 30 seconds.
- Mix cornstarch with one tablespoon of cold water until smooth; add to stir fry. Bring to a boil, cooking for one minute until thickened.
- Serve hot over rice or noodles as desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: About 1 cup (200g)
- Calories: 150
- Sugar: 8g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg