Veggie Stir Fry

Method to my Meals

8

Description: One of the many things I love about this stir fry is that you can prep all of the veggies and make the sauce 24 hours in advance. Be sure and keep the veggies in separate containers as they need to be added at different times. That goes for the sauce as well. If you are wanting to add in some rice, I would suggest brown rice to keep it healthy.
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Serves
: 8
Time: 16 minutes (10 min prep, 6 min cook)
Ingredients:
(Ingredients and measurements subject to availability)

  1. 1/2 cup low sodium soy sauce
  2. 2 tablespoons low-sodium vegetable broth
  3. 2 tablespoons packed brown sugar
  4. 2 tablespoons cornstarch
  5. 2 tablespoons sriracha to taste
  6. 1 tablespoon minced fresh ginger
  7. 3 tablespoons peanut oil
  8. 1 yellow onion, cut into large chunks
  9. 1 red bell pepper, seeded and cut into large chunks
  10. 1 yellow bell pepper, seeded and cut into large chunks
  11. 2 garlic cloves, minced
  12. 2 medium zucchini, cut into large wedges
  13. 1 can (15oz) baby corn, drained and halved crosswise
  14. 1 head broccoli cut into florets
  15. 1 can (8oz) water chestnuts
  16. Brown Rice, prepared according to package directions
  17. Sesame seeds, for serving

 *Not provided:
Salt and pepper
Equipment:
Large skillet or wok

Instructions:

  1. In a bowl, mix together the soy sauce, sherry, brown sugar, cornstarch, sriracha, and ginger. Set aside.
  2. Heat the oil in a large skillet or wok over medium-high heat. Add the onion and peppers, and stir, cooking for 2 to 3 minutes. Add the garlic and cook for 30 seconds to 1 minute more, stirring continuously. Add the zucchini and stir it around, cooking it for 2 minutes more. Add the baby corn, broccoli, and water chestnuts and cook for a couple of minutes, then, while the veggies are still firm, pour in the sauce.
  3. Stir the veggies in the sauce, cooking for 1 to 2 minutes more, or until the sauce is very thick. If it needs to be a little saucier, pour in 1/4 to 1/2 cup hot water and splash in a little more soy sauce. Serve over rice, with a sprinkling of sesame seeds.

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