Quick and Easy Vegetable Stir-Fry

local_grocery_store Ingredients

• 2 cups broccoli florets, cut into bite-sized pieces
• 2 carrots, sliced
• 1 red bell pepper, sliced
• 1 cup snow peas, trimmed
• 8 oz mushrooms, sliced
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp cornstarch
• 1/2 cup vegetable broth
• 2 green onions, sliced
• 1 tbsp sesame seeds, for garnish
• 4 cups cooked rice, for serving

restaurant_menu Method

1. 1.In a small bowl, whisk together soy sauce, sesame oil, cornstarch, and vegetable broth. Set aside.
2. 2.Heat a large skillet or wok over medium-high heat. Add a drizzle of oil and swirl to coat the pan.
3. 3.Add garlic and ginger to the pan and cook for 1 minute until fragrant.
4. 4.Add broccoli, carrots, and bell pepper to the pan. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
5. 5.Add snow peas and mushrooms to the pan. Stir-fry for an additional 2 minutes.
6. 6.Pour the sauce over the vegetables and stir to coat. Cook for 1-2 minutes until the sauce thickens.
7. 7.Remove from heat and sprinkle with sliced green onions and sesame seeds.
8. 8.Serve the stir-fry over cooked rice and enjoy!

lightbulb_outline Tips

• chevron_rightMake sure to cut the vegetables into similar-sized pieces to ensure even cooking.
• chevron_rightFeel free to add other vegetables like snap peas, baby corn, or water chestnuts.
• chevron_rightFor extra heat, add a sprinkle of red pepper flakes or a drizzle of sriracha sauce.
• chevron_rightTo make it gluten-free, use tamari instead of soy sauce.