Categorized:
- Asian
- Healthy
- Main Dish
- Sides & Sauces
Tagged:
- bell peppers
- broccoli
- carrots
- cornstarch
- garlic
- ginger
- honey
- mushrooms
- olive oil
- peas
- red onions
- rice vinegar
- sesame oil
- sesame seeds
- shaoxing wine
- soy sauce
- sriracha
- vegetable broth
Vegetable Stir Fry
Ingredients
Stir Fry Sauce
- 1/4 cup vegetable broth (or chicken broth)
- 3 Tbsp soy sauce, or more to taste
- 2 Tbsp honey (or real maple syrup)
- 2 Tbsp shaoxing wine
- 2 tsp sriracha (optional for heat)
- 1 1/2 tsp rice vinegar
- 1 1/2 tsp toasted sesame oil
- 1 Tbsp cornstarch
Vegetables
- 2 Tbsp olive oil,* divided
- 6 oz. mushrooms, sliced
- 2 medium carrots, peeled and sliced on a bias (1 1/4 cups)
- 1 medium red bell pepper, seeded and chopped into 1-inch chunks
- 1 medium yellow bell pepper, seeded and chopped into 1-inch chunks
- 1/2 large red onion, cut into 1-inch chunks
- 3 cups broccoli florets, cut into small bite size pieces
- 5 oz sugar snap peas (2 cups)
- 1 Tbsp minced fresh garlic
- 1 Tbsp peeled and minced fresh ginger
- Sesame seeds, for garnish (optional)
Instructions
- In a medium mixing bowl whisk together broth, soy sauce, honey, shaoxing wine, sriracha, rice vinegar, sesame oil, and cornstarch until the cornstarch has dissolved. Set aside.
- Heat 1 Tbsp olive oil in a 12-inch skillet or a wok over moderately high heat. Add mushrooms and saute 3 minutes.
- Add carrots. Saute 2 minutes.
- Pour in remaining 1 Tbsp olive oil and toss in red and yellow bell peppers, and red onion. Saute 2 minutes.
- Add broccoli, peas, garlic and ginger and saute 4 minutes or until vegetables are tender crisp.
- Whisk sauce mixture once more then pour into skillet. Cook and toss until sauce is thickened about 30 to 60 seconds.
- Serve right away. Optionally top with sesame seeds if desired.
Notes
- *Vegetable oil or peanut oil can be used in place of olive oil for a more traditional option.
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