Easy Veggie Stir Fry
Ready in 40 minutes
Calories 191 kcals
- 1 tablespoon coconut 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
- 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 or water
- 1/4 cup soy sauce
- 3 tablespoons honey
- 2 teaspoons cornstarch
Heat the oil in a large pan over medium high heat. Add the carrots and mushrooms and until tender, should be around 6 minutes.
Next, add the broccoli, bell peppers, snow peas, baby corn and 2 tablespoons of water to the pan.
Cook for an additional 4 minutes or until vegetables are tender and water has mostly evaporated.
Add the garlic and ginger and cook for 30 seconds.
Season the vegetables with salt and pepper.
In a bowl, whisk together the vegetable broth, soy sauce and honey.
Pour the soy sauce mixture over the veggies and cook for 30 seconds to a minute.
In a small bowl mix the cornstarch with a tablespoon of cold water.
Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
Serve into bowls and enjoy*
*You are welcome to add in your protein of choice, just make sure to add on the calories.