Description
This Vegetable Stir Fry delivers irresistible flavor with simple preparation. Packed with colorful veggies, it makes a quick and healthy meal for any occasion.
Ingredients
Scale
- ⅓ cup reduced-sodium soy sauce or tamari
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey or maple syrup
- 2 teaspoons arrowroot starch or 1 teaspoon corn starch
- 2 large cloves garlic, pressed or minced
- ¼ teaspoon crushed red pepper
- 1 tablespoon sesame seeds, for garnish
- 1 tablespoon avocado oil, coconut oil or your cooking oil of choice
- 1 small red onion, cut into ¼-inch thick wedges
- 2 medium carrots, peeled and cut into very thin rounds
- pinch of salt
- 1 medium red bell pepper, cut into ¼ inch strips
- 1 medium yellow bell pepper, cut into ¼ inch strips
- 1 cup small broccoli florets
- 2 tablespoons water
- thinly sliced green onion, for garnish
Instructions
- In a liquid measuring cup, mix together soy sauce, sesame oil, honey, starch, garlic, and red pepper flakes. Whisk and set aside.
- Warm sesame seeds in a skillet over medium heat for about 1 minute until fragrant, then set aside.
- Heat oil in the skillet until shimmering. Add onion, carrots, and a pinch of salt. Cook for 4-6 minutes until softened, stirring occasionally.
- Add bell peppers and broccoli. Pour in water, cover, and cook for 7-9 minutes, stirring every minute until the veggies are fork-tender.
- Remove from heat, pour in the prepared sauce, and stir to coat. Adjust flavor with salt if needed. Serve garnished with sesame seeds and green onions.
Notes
Substitute the honey with maple syrup for a vegan option.
For extra spice, add more crushed red pepper to the sauce.
Leftovers can be stored in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg