Description
This Vegetable Stir Fry is packed with vibrant vegetables and irresistible flavors. It’s quick to prepare, making it a healthy meal option for busy weeknights without sacrificing taste.
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
- 2 medium carrots, peeled and cut into very thin rounds
- pinch of salt
- 1 medium red bell pepper, cut into ¼ inch strips
- 1 medium yellow bell pepper, cut into ¼ inch strips
- 1 cup small broccoli florets
- 2 tablespoons water
- thinly sliced green onion, for garnish
Instructions
- In a measuring cup, mix the soy sauce, sesame oil, honey, starch, garlic, and red pepper flakes. Whisk and set aside.
- Warm sesame seeds in a skillet over medium heat for about 1 minute until lightly golden. Set them aside.
- In the skillet, heat the oil over medium heat. Add the onion, carrots, and a pinch of salt. Cook, stirring, for 4 to 6 minutes until the onion softens.
- Stir in the bell peppers and broccoli. Add water, cover the pan, and cook, stirring occasionally, for 7 to 9 minutes until the veggies are tender.
- Remove from heat and pour in the sauce, stirring to coat the vegetables. Adjust salt to taste. Serve garnished with sesame seeds and green onion.
Notes
Use fresh vegetables for the best flavor and texture.
You can add any vegetables you have on hand, like snap peas or zucchini.
Store leftovers in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg