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Vegetable Stir Fry

Looking for a quick and healthy meal that’s packed with flavor? This Vegetable Stir Fry is your answer! With vibrant, crisp vegetables coated in a savory, slightly sweet sauce, this dish is perfect for a busy weeknight dinner or a satisfying lunch. Ready in just 30 minutes, it’s a versatile recipe that can be adapted to suit your tastes or what’s in your fridge. Enjoy this delightful stir fry with a side of rice or noodles for a complete meal!

Vegetable Stir Fry

Recipe by Chef BellaCourse: Main, BreakfastCuisine: MexicanDifficulty: Medium
Servings

6

servings
Prep time

15

minutes
Cooking time

15

minutes
Calories

611

kcal

Ingredients

  • 1 tablespoon vegetable oil

  • 1 cup sliced crimini mushrooms

  • 2 cups broccoli florets

  • 1 15-ounce can baby corn, drained (optional)

  • 1 red bell pepper, thinly sliced

  • 4 ounces snap peas

  • 1 cup sliced zucchini

  • 1 cup peeled and thinly sliced carrot rounds

  • ½ cup low-sodium soy sauce or tamari

  • 1 tablespoon toasted sesame oil

  • 4 cloves garlic, minced

  • 2 teaspoons freshly grated ginger

  • ¼ cup brown sugar or honey

  • Pinch red pepper flakes (optional)

  • 2 tablespoons cornstarch or arrowroot starch

  • ¼ cup thinly sliced green onions

Directions

  • 1. Heat the Oil:
  • In a large skillet or wok, heat the vegetable oil over medium-high heat until glistening. Add the mushrooms, broccoli, baby corn, bell pepper, snap peas, zucchini, and carrots. Toss to coat and cook, stirring often, until the vegetables are bright and just tender, about 5-6 minutes.
  • 2. Prepare the Sauce:
  • In a small bowl, mix together the soy sauce, sesame oil, minced garlic, grated ginger, brown sugar (or honey), and red pepper flakes if using. In another small bowl, dissolve the cornstarch in ½ cup cold water, then stir this mixture into the sauce.
  • 3. Combine and Cook:
  • Pour the sauce over the vegetables and toss to coat evenly. Bring to a simmer and cook until the sauce has thickened and the vegetables are tender, about 5 more minutes.
  • 4. Serve:
  • Divide the stir fry among 6 plates and top with thinly sliced green onions. Serve hot with your choice of rice or noodles.

Notes

  • Vegetables: Feel free to swap or add any of your favorite vegetables to this stir fry. Mushrooms, bell peppers, and snap peas are particularly delicious.
  • Sweetener: Adjust the sweetness of the sauce to your taste by using more or less brown sugar or honey.

This Chicken Fajitas recipe has transformed how I think about this classic dish. It’s not just about the sizzling presentation; it’s about the incredible flavors and the joy of homemade cooking. Whether you’re a fajita fanatic or a skeptic, this recipe promises to deliver a memorable and satisfying meal. So gather your ingredients, fire up the skillet, and get ready for a fiesta of flavors!

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