Vegetable Stir Fry
User Reviews
5.0
204 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
191 kcal
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Course
Main Course
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Cuisine
Asian
Vegetable Stir Fry
Report
This vegetable stir fry is a blend of colorful veggies cooked in a sweet and savory honey garlic sauce. An easy side dish or main course that's light, fresh and totally delicious! Serve your veggie stir fry over rice for a complete meal.
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Ingredients
For the stir fry
- 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, I used red and yellow
- 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
- salt and pepper to taste
For the sauce
- 1/4 cup vegetable broth can also use chicken broth or water
- 1/4 cup soy sauce
- 3 tablespoons honey
- 2 teaspoons cornstarch
Instructions
- Heat the oil in a large pan over medium high heat. Add the carrots and mushrooms and cook for 4-6 minutes or until tender.
- Add the broccoli, bell peppers, snow peas, water chestnuts, baby corn and 2 tablespoons of water to the pan.
- Cook for an additional 3-5 minutes or until vegetables are tender and water has mostly cooked off.
- Add the garlic and ginger and cook for 30 seconds. Season the vegetables with salt and pepper to taste.
- In a bowl, whisk together the vegetable broth, soy sauce and honey.
- Pour the soy sauce mixture over the vegetables and cook for 30 seconds.
- In a small bowl mix the cornstarch with a tablespoon of cold water.
- Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
- Serve immediately, over rice if desired.
Notes
- Make sure all your vegetables are cut into similar sized pieces so that they'll cook at the same rate.
- Vegetable stir fry can be stored in the fridge in an airtight container for up to 4 days which makes it a great option for meal prep!
- The sauce for this stir fry can be made up to 3 days before you plan to use it, or even frozen for later use.
Nutrition Information
Show Details
Calories
191kcal
(10%)
Carbohydrates
36g
(12%)
Protein
6g
(12%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Sodium
894mg
(37%)
Potassium
473mg
(14%)
Fiber
4g
(16%)
Sugar
19g
(38%)
Vitamin A
4110IU
(82%)
Vitamin C
75.6mg
(84%)
Calcium
32mg
(3%)
Iron
1.8mg
(10%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Calories | 191kcal | 10% |
| Carbohydrates | 36g | 12% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Sodium | 894mg | 37% |
| Potassium | 473mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 19g | 38% |
| Vitamin A | 4110IU | 82% |
| Vitamin C | 75.6mg | 84% |
| Calcium | 32mg | 3% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
204 reviews
Excellent
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