Easy weeknight veggie stir-fry

local_grocery_store Ingredients

• 2 large onion, thinly sliced (approx. 400g)
• 4 cloves garlic, minced
• 2 red bell pepper, diced
• 2 yellow bell pepper, diced
• 6 baby bok choy, halved
• 2 cups snow peas, trimmed
• 2 cups mushrooms, sliced
• 2 tbsp toasted sesame oil
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp cornstarch
• 1/4 cup water
• 4 cups cooked rice
• 2 cups pineapple salsa

restaurant_menu Method

1. 1.In a small bowl, whisk together the soy sauce, rice vinegar, cornstarch, and water. Set aside.
2. 2.Heat the toasted sesame oil in a large wok or skillet over high heat. Add the sliced onions and minced garlic, and stir-fry for 1-2 minutes, or until fragrant.
3. 3.Add the diced bell peppers, halved baby bok choy, trimmed snow peas, and sliced mushrooms to the wok or skillet. Stir-fry for 3-4 minutes, or until the vegetables are tender-crisp.
4. 4.Add the soy sauce mixture to the wok or skillet, and stir-fry for another 1-2 minutes, or until the sauce has thickened and coated the vegetables.
5. 5.Serve the stir-fry hot over cooked rice, with a side of pineapple salsa.

lightbulb_outline Tips

• chevron_rightFeel free to add or substitute any vegetables you like, such as broccoli, carrots, or zucchini.
• chevron_rightYou can also add a protein source, such as tofu or tempeh, if desired.
• chevron_rightFor a spicier stir-fry, add some red pepper flakes or sriracha sauce to the soy sauce mixture.