Description
A quick, healthy, and vibrant dish perfect for any occasion. Packed with fresh vegetables, a tangy sauce, and ready in under 30 minutes, this stir fry is a go-to for busy weeknights or last-minute entertaining.
Ingredients
- 1 large carrot, sliced
- 2 cups broccoli florets (~300 g)
- 8 oz can baby corn spears (227 g)
- 8 oz mushrooms, sliced (227 g)
- 1 bell pepper (any color), sliced
- 2 Tbsp cooking oil
- 2 Tbsp unsalted butter
- 3 garlic cloves, minced
- 2 tsp ginger, minced
- 1/4 cup chicken broth (or vegetable broth for a vegan option)
- 1/2 tsp cornstarch
- 3 Tbsp low-sodium soy sauce
- 2 Tbsp honey
- 1/4 tsp hot sauce (optional)
Instructions
- Prepare Ingredients: Slice all vegetables into uniform sizes for even cooking. Mince garlic and ginger for a fresh flavor base.
- Make the Sauce: Whisk together broth, cornstarch, soy sauce, honey, and hot sauce in a small bowl. Set aside.
- Cook Vegetables: Heat cooking oil in a large skillet or wok over medium-high heat. Add the vegetables and stir fry for about 3 minutes until crisp-tender.
- Add Garlic and Ginger: Push veggies to one side of the pan. Add butter to the cleared space and sauté minced garlic and ginger for 30 seconds until fragrant.
- Combine and Simmer: Stir the sauce again and pour it over the vegetables. Reduce heat to medium-low and cook for 3-4 minutes, stirring occasionally, until the sauce thickens and coats the vegetables.
- Serve: Plate the stir fry over rice, noodles, or quinoa. Enjoy hot!
Notes
- For extra crunch, add water chestnuts or snap peas.
- Adjust sweetness, saltiness, or spice level in the sauce to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian-inspired