Vegetable Stir Fry
I cook a lot of weeknight dinners, and a reliable…
Servings: 4 servings
Ingredients
Ingredients
- 3 tablespoonslow-sodium soy sauce see note
- 2 tablespoonsoyster sauce
- 1 tablespoonbrown sugar
- 1 tablespooncornstarch
- 1 teaspoonsesame oil
- 3 clovesgarlicminced
- 1 inchfresh gingerminced
- 1 tablespoonolive oil
- 1/2 onionsliced
- 1 bell pepperany color sliced
- 2 carrotssliced into coins
- 1/2 teaspoonkosher salt
- 8 ouncesmushroomssliced
- 2 cupssnap peas
- 2 cupsbroccoli florets
- 1 cupwhite ricecooked according to package
- Sesame seedsoptional for garnish
- Chopped green onionoptional for garnish
Instructions
Instructions
- In a mason jar or bowl, combine 3 tablespoons of low-sodium soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of brown sugar, 1 tablespoon of cornstarch, 1 teaspoon of sesame oil, 3 minced cloves of garlic, and 1 inch of minced fresh ginger. Shake or whisk until well combined and set aside.
- Heat 1 tablespoon of olive oil in a large skillet or wok over medium heat.
- Add ½ sliced onion, 1 sliced bell pepper, 2 sliced carrots, and ½ teaspoon of kosher salt to the skillet. Cook for 2-3 minutes, stirring occasionally.
- Stir in 8 ounces of sliced mushrooms and cook for an additional 2 minutes.
- Pour the prepared sauce over the vegetables in the skillet and stir to evenly coat the veggies.
- Once the sauce has thickened, reduce the heat to low.
- Add 2 cups of snap peas and 2 cups of broccoli florets to the skillet. Cook on low for an additional 2-3 minutes until the vegetables are tender.
- Serve the vegetable stir fry over 1 cup of cooked white rice. Optionally, garnish with sesame seeds and chopped green onion before serving.
Notes
Soy Sauce:Use an equal amount of tamari or coconut aminos for a gluten free alternative.
Cut the vegetables into similarly-sized pieces so that they cook evenly.
Sauté the vegetables until crisp-tender, not soft. This will prevent a mushy stir fry.
Let the sauce come to a simmer after adding it in order to allow the cornstarch to activate and thicken.
Cut the vegetables into similarly-sized pieces so that they cook evenly.
Sauté the vegetables until crisp-tender, not soft. This will prevent a mushy stir fry.
Let the sauce come to a simmer after adding it in order to allow the cornstarch to activate and thicken.