Description

This Vegetable Stir Fry bursts with flavor from fresh veggies and a savory sauce, making it a quick and healthy meal that everyone will love!

Ingredients

Scale

⅓ cup reduced-sodium soy sauce
1 tablespoon toasted sesame oil
1 tablespoon honey or maple syrup
2 teaspoons arrowroot starch or 1 teaspoon corn starch
2 large cloves garlic, pressed or minced
¼ teaspoon crushed red pepper
1 tablespoon sesame seeds, for garnish
1 tablespoon avocado oil
1 small red onion, cut into ¼-inch thick wedges
2 medium carrots, peeled and cut into very thin rounds
pinch of salt
1 medium red bell pepper, cut into ¼ inch strips
1 medium yellow bell pepper, cut into ¼ inch strips
1 cup small broccoli florets
2 tablespoons water
thinly sliced green onion, for garnish

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Instructions

In a liquid measuring cup, mix the soy sauce, sesame oil, honey, starch, garlic, and red pepper flakes. Whisk it well and set aside.
Toast the sesame seeds in a large skillet over medium heat until fragrant and golden, about 1 minute. Transfer to a plate and return the skillet to heat.
Heat the oil in the skillet until shimmering. Add onion, carrots, and a pinch of salt. Cook for 4 to 6 minutes, stirring occasionally, until softened.
Add the bell peppers and broccoli. Stir well, pour in the water, cover, and cook, stirring every minute, until tender, about 7 to 9 minutes.
Remove from heat, add the sauce, and stir to coat the vegetables. Taste and add salt if needed. Serve garnished with sesame seeds and green onion.

Notes

For a vegetarian alternative, ensure the honey is replaced with maple syrup for a vegan option.
Feel free to add other vegetables like snap peas or mushrooms based on your preference.
Leftovers can be stored in an airtight container in the fridge for up to 4 days.

Nutrition

Serving Size: 1 serving
Calories: 200
Sugar: 5g
Sodium: 800mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 4g
Protein: 5g
Cholesterol: 0mg