July 11, 2020
Easy Veggie Stir Fry
Serves 4
Ready in 40 minutes
Calories 191 kcals
Ready in 40 minutes
Calories 191 kcals
Ingredients
- 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
Method
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Heat the oil in a large pan over medium high heat. Add the carrots and mushrooms and until tender, should be around 6 minutes.
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Next, add the broccoli, bell peppers, snow peas, baby corn and 2 tablespoons of water to the pan.
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Cook for an additional 4 minutes or until vegetables are tender and water has mostly evaporated.
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Add the garlic and ginger and cook for 30 seconds.
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Season the vegetables with salt and pepper.
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In a bowl, whisk together the vegetable broth, soy sauce and honey.
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Pour the soy sauce mixture over the veggies and cook for 30 seconds to a minute.
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In a small bowl mix the cornstarch with a tablespoon of cold water.
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Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
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Serve into bowls and enjoy*
*You are welcome to add in your protein of choice, just make sure to add on the calories.