Description

This Vegetable Stir Fry is a delightful mix of colorful veggies and a savory sauce. Quick to prepare, it’s a delicious and healthy choice for any meal. Perfect for busy weeknights, this stir fry is both satisfying and flavorful.

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 (about 1 cup)
2 medium carrots, peeled and cut into very thin rounds (about 1 ½ cups)
pinch of salt
1 medium red bell pepper, cut into ¼ inch strips (about 1 ¼ cup)
1 medium yellow bell pepper, cut into ¼ inch strips (about 1 ¼ cup)
1 cup small broccoli florets (from about 1 stalk)
2 tablespoons water
thinly sliced green onion, for garnish

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Instructions

Combine soy sauce, sesame oil, honey, starch, garlic, and red pepper flakes in a liquid measuring cup. Whisk until blended and set aside.
Warm sesame seeds in a skillet over medium heat until fragrant, about 1 minute. Transfer to a plate and set aside.
Heat oil in the skillet until shimmering. Add onion, carrots, and a pinch of salt. Cook over medium-high heat, stirring every 30 seconds, until softened, about 4 to 6 minutes.
Add bell peppers and broccoli to the skillet. Pour in water and cover the pan. Cook, uncovering to stir every minute, until vegetables are tender, about 7 to 9 minutes.
Remove from heat, pour in the prepared sauce, and stir well to coat. Taste and adjust salt if necessary. Serve garnished with toasted sesame seeds and green onion.

Notes

For a spicier version, feel free to increase the amount of crushed red pepper.
Serve this stir fry over rice or noodles for a more filling meal.
Leftovers can be stored in an airtight container for up to 4 days.

Nutrition

Serving Size: 1 serving
Calories: 195
Sugar: 4g
Sodium: 586mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 5g
Protein: 5g
Cholesterol: 0mg