Perfect for using up garden veggies! Enjoy a fresh and inviting Vegetable Stir Fry With honey-garlic sauce, it's a quick, healthy favorite for any meal.
Vegetable Stir Fry Recipe
This Vegetable Stir Fry brings garden freshness right to your table with a delicious twist of honey and garlic sauce. It's perfect for using up leftover vegetables, offering a quick, healthy, and appetizing meal the whole family will enjoy. The addition of zucchini brings a satisfying texture that melds wonderfully with the bold, savoury sauce. Ideal for a nutritious weeknight dinner, this stir fry is beloved for its ease and versatility.
INGREDIENTS
FOR THE STIR FRY
- 1 tablespoon vegetable oil
- ½ cup carrots peeled and sliced
- 1 cup mushrooms sliced
- 1 cup broccoli florets
- ¾ cup bell peppers sliced, I used red and yellow
- 1 cup snow peas trimmed
- ½ cup water chestnuts drained and sliced
- ¾ cup baby corn drained and sliced
- 2 teaspoons garlic minced
- 1 teaspoon ginger minced
- salt and pepper to taste
FOR THE SAUCE
- ¼ cup vegetable broth can also use chicken broth or water
- ¼ 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.
Serving Suggestion
- Chicken Lo Mein
- Hunan Beef
- Asian Meatballs
- Beef Fried Rice
- Kung Pao Beef
Tips and Tricks
- Ensure your vegetables are cut into similar-sized pieces for uniform cooking.
- Consider serving your stir fry with other Asian-inspired dishes for a full meal.
- Baby corn and water chestnuts can usually be found canned in the ethnic food aisle of most supermarkets.
- The sauce can be prepared up to 3 days in advance.
- Store leftover stir fry in an airtight container in the fridge for up to 4 days.
https://www.dinneratthezoo.com/vegetable-stir-fry/
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