VNiceFood

The Vegetable Stir Fry I Make Every Week — Ready in 30 Minutes

The Vegetable Stir Fry I Make Every Week — Ready in 30 Minutes
Prep
15 min
Cook
5 min
Total
20 min
Serves
6
Calories
204 kcal
Protein
7.00 g
Carbs
39.00 g
Fat
5.00 g

Ingredients

  • 1 tablespoonolive oil
  • 1red bell pepper, sliced
  • 1yellow bell pepper, sliced
  • 1 smallzucchini, sliced
  • 1 cupsugar snap peas
  • 1 cupcarrots, sliced
  • 1 cupmushrooms, sliced
  • 2 cupsbroccoli
  • 1 15-ounce canbaby corn, drained
  • 1 8-ounce canwater chestnuts, drained
  • 1/4 cupsoy sauce
  • 3 clovesgarlic, minced
  • 3 tablespoonsbrown sugar
  • 1 teaspoonsesame oil
  • 1/2 cupchicken broth
  • 1 tablespooncornstarch
  • —green onions (for garnish)
  • —sesame seeds (for garnish)

Instructions

  1. 1

    Add olive oil over medium-high heat in a wok or large skillet. Add red bell pepper, yellow bell pepper, zucchini, sugar snap peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts. Cook for 2-3 minutes, stirring frequently until the veggies are almost tender.

  2. 2

    In a small bowl, whisk together soy sauce, minced garlic, brown sugar, sesame oil, chicken broth, and cornstarch.

  3. 3

    Pour the sauce over the veggies and cook until the sauce has thickened and the veggies are tender. Garnish with green onions and sesame seeds if desired.