Vegetable Stir Fry
These homemade Stir Fry Veggies with garlic sauce taste better than your favorite takeout!
Servings: 6
Ingredients
- 1 tablespoon sesame oil
- 8 oz sliced water chestnuts
- 8 oz sugar snap peas
- 8 oz sliced mushrooms
- 1 red bell pepper sliced
- 1 bunch of green onions sliced (around 1 1/2 cups worth)
- 4 cups fresh broccoli florets
- 12 cloves garlic minced
- 1/4 cup minced fresh ginger
For the stir fry sauce
- 1/3 cup + 2 tablespoons reduced sodium soy sauce or tamari
- 1/4 cup toasted sesame oil
- 1 tablespoon cornstarch
Instructions
- Add 1 tablespoon of sesame oil to a large skillet and heat it to medium high heat.
- Add the water chestnuts, sugar snap peas, mushrooms, bell pepper, green onions, broccoli, garlic, and ginger.
- Stir fry the vegetables for 20-25 minutes, stirring often, until most of the liquid evaporates and vegetables are cooked but not too soft.
- Add all of the ingredients for the stir fry sauce to a mason jar. Screw the lid on tightly and shake to combine.
- Add the stir fry sauce to the vegetables and cook for an additional 3-5 minutes, until the sauce thickens and coats vegetables.
- Serve your stir fry vegetables over white rice or noodles of choice.
Video
Nutrition
Calories: 211kcal | Carbohydrates: 22g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 732mg | Potassium: 630mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1665IU | Vitamin C: 116mg | Calcium: 69mg | Iron: 2mg