Vegetable Stir Fry

  

This colorful vegetable stir fry is made with a sweet and savory honey garlic sauce. A light, fresh, and delicious side dish or main course! For a complete meal, serve your veggie stir-fry over rice.

 

FOR THE STIR FRY

1 tablespoon vegetable oil

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 drained and sliced

3/4 cup baby corn drained and sliced

2 teaspoons garlic minced

1 teaspoon ginger minced

Salt and pepper to taste

 

FOR THE SAUCE

1/4 cup vegetable broth can also use chicken broth or water

1/4 cup soy sauce

3 tablespoons honey

2 teaspoons cornstarch

 

In a large skillet over medium-high heat, heat the oil. Cook for four to six minutes, till the carrots and mushrooms are soft.

 

To the pan, add the broccoli, bell peppers, snow peas, water chestnuts, baby corn, and two tablespoons of water.

 

Prepare for another three to five minutes, or until the vegetables are soft and the water has mostly evaporated.

 

Cook for thirty seconds after adding the garlic and ginger. Dress the vegetables to taste with salt and pepper.

 

In a mixing bowl, combine the vegetable broth, soy sauce, and honey.

Prepare for thirty seconds after pouring the soy sauce mixture over the vegetables.

Combine the cornstarch and one tablespoon of cold water in a small container.

 

Bring to a boil, then add the cornstarch and cook for 1 minute, or until the sauce begins to thicken.

 

Serve right away.