Description
This easy vegetable stir fry recipe is ready in just 20 minutes. Packed with colorful veggies and a savory sauce, it’s perfect for quick weeknight dinners or healthy meal prep.
Ingredients
- 1 tablespoon olive oil
- 1 sliced red bell pepper
- 1 sliced yellow bell pepper
- 1 small sliced zucchini
- 1 cup sugar snap peas
- 1 cup sliced carrots
- 1 cup sliced mushrooms
- 2 cups broccoli
- 1 (15-ounce) can baby corn, drained
- 1 (8-ounce) can water chestnuts, drained
- Green onions for garnish
- Sesame seeds for garnish
- ¼ cup soy sauce
- 3 garlic cloves, minced
- 3 tablespoons brown sugar
- 1 teaspoon sesame oil
- ½ cup chicken broth
- 1 tablespoon cornstarch
Instructions
1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add peppers, zucchini, snap peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts. Stir-fry 2–3 minutes until almost tender.
3. Whisk together soy sauce, garlic, brown sugar, sesame oil, chicken broth, and cornstarch in a bowl.
4. Pour sauce over veggies. Stir until thickened and veggies are tender.
5. Garnish with green onions and sesame seeds. Serve hot over rice or noodles.
Notes
Use a wok for best results.
Swap chicken broth with veggie broth for vegetarian version.
Double the sauce if serving over rice or noodles.
Great for meal prep and reheats well on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dinner, One Pot Meal
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 204
- Sugar: 15g
- Sodium: 649mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg