Vegetable Stir-Fry
Our Vegetable Stir-Fry is packed with broccoli, bell peppers, mushrooms, carrots, and snow peas, and it's all tossed in a savory sauce with a zing of fresh lime juice.
Servings: 4 servings
Ingredients
- 2 tablespoons Canola oil
- 2 cups Broccoli cut into small florets
- 1 Small yellow onion thick sliced
- 1 Red bell pepper sliced
- 4 ounces Baby bella mushrooms sliced
- ½ cup Shredded carrot
- 1 cup Snow peas
Sauce
- ⅓ cup Low sodium soy sauce
- ⅓ cup Vegetable broth
- 2 tablespoon Honey or brown sugar
- 1 teaspoon Freshly grated ginger
- Juice and zest of 1 small lime zest it before juicing
- 1 teaspoon Chili garlic sauce I use Lee Kum Kee
- 1 teaspoon Sesame seeds
- 2 Green onions sliced
- 1 tablespoon Cornstarch
For serving
- 2 tablespoons Chopped cilantro for garnish
- Cooked white rice brown rice or lo mein noodles for serving
Instructions
- Whisk all sauce ingredients together in a small bowl, set aside.
- Heat a large wok or heavy skillet over medium high heat until smoking, add oil.
- Add broccoli, onion, bell pepper and mushrooms, stir fry 5 minutes.
- Add carrot and snow peas, stir fry an additional 2 minutes.
- Whisk the sauce and add to the wok, bring to a boil and cook about 1-2 minutes until the sauce thickens and coats the vegetables.
- Remove from heat, garnish with cilantro if desired and serve immediately over rice or noodles.
Notes
Nutrition information does not include rice.
Store leftover veggies in an airtight container for up to 3 days.
Reheat in the microwave or on the stovetop in a saute pan until warmed through, do not overcook.
What can I use in place of the chili garlic sauce? Chili garlic sauce has a mild heat (depending on the brand) and is very garlicky. You can add a couple cloves of minced garlic 30 seconds before adding the sauce to the pan, and add a teaspoon of sriracha or gochujang for some heat.
If you don’t like cilantro you can leave it out.
Lime juice and zest adds a unique, bright, citrusy freshness to the stir fry. Lime juice can be substituted for 3 teaspoons seasoned rice vinegar.
Other veggies that would work in this stir fry: baby corn, zucchini, broccolini, bok choy, green cabbage, or bean sprouts.
Green bell pepper is quite bitter, I do not recommend swapping green bell pepper for the red. If you can’t find red, use orange or yellow instead.
Add tofu, steak, chicken, pork or shrimp for additional protein.
Use an oil that can tolerate high heat such as canola or avocado.
Nutrition
Calories: 178kcal | Carbohydrates: 25g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 937mg | Potassium: 572mg | Fiber: 4g | Sugar: 15g | Vitamin A: 4260IU | Vitamin C: 96mg | Calcium: 66mg | Iron: 2mg
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