Veggie Stir-Fry
This gorgeous, luscious stir-fry will knock your socks off! It’s so easy to make and is big on flavor
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1/2 cup | low sodium soy sauce |
| 2 tablespoons | sherry (or low-sodium vegetables broth) |
| 2 tablespoons | packed brown sugar |
| 2 tablespoons | cornstarch |
| 2 tablespoons | sriracha (more or less to taste) |
| 1 tablespoon | minced fresh ginger |
| 3 tablespoons | peanut oil |
| 1 | whole yellow onion, cut into large chunks |
| 1 | whole red bell pepper, seeded and cut into large chunks |
| 1 | whole yellow bell pepper, seeded and cut into large chunks |
| 2 | whole garlic cloves, minced |
| 2 | whole medium zucchini, cut into large wedges |
| 1 can | (15-ounce) baby corn, drained and halved crosswise |
| 1 head | broccoli cut into florets |
| cooked noodles or rice, for serving | |
| sesame seeds, for serving |
Directions:
In a bowl, mix together the soy sauce, sherry, brown sugar, cornstarch, sriracha, and ginger. Set aside. Heat the oil in a large skillet over medium-high heat. Add the onion and peppers, and stir, cooking for 2 to 3 minutes. Add the garlic and cook for 30 seconds to 1 minute more, stirring continuously. Add the zucchini and stir it around, cooking it for 2 minutes more. Add the baby corn and broccoli and cook for a couple of minutes, then, while the veggies are still firm, pour in the sauce. Stir the veggies in the sauce, cooking for 1 to 2 minutes more, or until the sauce is very thick. If it needs to be a little saucier, pour in 1/4 to 1/2 cup hot water and splash in a little more soy sauce. Serve over noodles or rice, with a sprinkling of sesame seeds. Tips: Prep all the veggies and make the sauce up to 24 hours ahead of time. Keep in separate containers in the fridge.
Source: thepioneerwoman.com
