Description
This Vegetable Stir Fry is a vibrant and nutritious dish that combines a colorful array of fresh vegetables in a delightful honey garlic sauce. Perfectly cooked in just 20 minutes, it’s an ideal option for busy weeknights or festive gatherings. The combination of sweet and savory flavors makes it irresistible, ensuring that every bite is filled with freshness and crunch. Plus, its versatility allows for endless customization—whether served as a main course or a side dish, this stir fry is sure to please everyone at the table.
Ingredients
Scale
- 1/2 cup carrots (peeled and sliced)
- 1 cup mushrooms (sliced)
- 1 cup broccoli florets
- 3/4 cup bell peppers (sliced)
- 1 cup snow peas (trimmed)
- 1/2 cup water chestnuts (sliced)
- 3/4 cup baby corn (sliced)
- 2 teaspoons garlic (minced)
- 1 teaspoon ginger (minced)
- 1/4 cup vegetable broth
- 1/4 cup soy sauce
- 3 tablespoons honey
- 2 teaspoons cornstarch
Instructions
- Heat oil in a large pan over medium-high heat. Add carrots and mushrooms; cook for 4-6 minutes until tender.
- Add broccoli, bell peppers, snow peas, water chestnuts, and baby corn to the pan with 2 tablespoons of water. Cook for an additional 3-5 minutes.
- Stir in garlic and ginger; season with salt and pepper. Cook for another 30 seconds.
- In a bowl, whisk together vegetable broth, soy sauce, and honey; pour over vegetables in the pan.
- Combine cornstarch with one tablespoon cold water until smooth; add to the pan and bring to a boil for one minute to thicken.
- Serve hot over rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 150
- Sugar: 9g
- Sodium: 500mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg