Vegetable Stir Fry Easy Meal (Print Version)
# Ingredients:
→ Stir Fry Sauce
01 -
0.25 ml hot sauce, totally your call (Frank's or Sriracha works)
02 -
30 ml honey
03 -
5 ml corn starch
04 -
45 ml low-sodium soy sauce or Tamari if you need gluten-free, or 30 ml regular soy sauce
05 -
60 ml chicken broth or veggie broth
→ Vegetable Stir Fry
06 -
10 ml ginger, chopped up small
07 -
3 garlic cloves, chopped fine
08 -
30 ml unsalted butter
09 -
30 ml oil (canola or extra light olive)
10 -
1 bell pepper (red, yellow, or orange), stem and seeds out, sliced how you like
11 -
227 g mushrooms (brown or white), sliced or quartered
12 -
227 g canned baby corn, drained
13 -
480 ml broccoli (just the little tops)
14 -
1 big carrot, sliced up
# Instructions:
01 -
Give the sauce a quick stir if it settled, then pour it all over the veggies. Go to medium-low and let it bubble for about 3 to 4 minutes, stirring the whole time, until things thicken up and your veggies are as soft as you like.
02 -
Turn the heat to medium. Toss in the butter, plus the chopped garlic and ginger. Keep everything moving in the pan for about 30 to 60 seconds until you can smell that good garlic-ginger scent.
03 -
Grab a large non-stick pan or wok and crank up the heat to medium-high. When your oil is glimmering, add broccoli, mushrooms, baby corn, your bell pepper, and that carrot. Stir-fry it for 3 minutes until the veggies are a little soft but still have some crunch.
04 -
Mix up the broth, soy sauce, corn starch, honey, and hot sauce (if you’re using it) in a small bowl. Keep whisking till the corn starch totally disappears. Set this aside till you need it.
# Notes:
01 -
Want more protein? Toss in tofu, cooked chicken, shrimp, or ground pork or beef if you feel like it.
02 -
Change up the veggies however you want, but stick with fresh stuff so your sauce doesn't end up all watery.
03 -
Feeling fancy? Grab a handful of seeds, cashews, or peanuts and throw them in for extra crunch and taste.
04 -
You can get the chopping and the sauce ready ahead and let them chill in the fridge till it’s cooking time.
05 -
Keep leftovers sealed up in the fridge for four days max. Warm them up slowly in a skillet when you're hungry again.