Easy Stir Fry Recipe
Serves 4 to 6
This vegetable stir fry recipe is a quick, easy, and delicious weeknight dinner! It's filled with colorful vegetables and cooked in a sweet and savory sauce. Use certified gluten-free low-sodium tamari to make this recipe gluten-free.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 red bell pepper, stemmed, seeded, and sliced
- 1 yellow bell pepper, stemmed, seeded, and sliced
- 8 ounces cremini mushrooms, stemmed and sliced
- 3 cups small broccoli florets
- 1 cup sugar snap peas
- 1 cup thinly sliced carrots
- 3 green onions, thinly sliced
- Sesame seeds, for garnish
Stir Fry Sauce
- ½ cup water
- ⅓ cup low-sodium soy sauce
- 1 tablespoon honey or brown sugar
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
- 2 garlic cloves, grated
- 2 teaspoons grated fresh ginger
- 1 tablespoon cornstarch
- ½ teaspoon red pepper flakes, optional
Instructions
- Make the stir fry sauce: In a medium bowl, whisk together the water, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, cornstarch, and red pepper flakes, if using.
- Make the stir fry. Heat the olive oil in a large skillet or wok over high heat. Add the red and yellow peppers, mushrooms, broccoli, snap peas, and carrots and toss. Cook, stirring occasionally, for 3 to 4 minutes, or until the vegetables soften slightly.
- Reduce the heat to medium and pour in the stir fry sauce. Stir and cook for 1 to 2 minutes, or until the sauce thickens and the vegetables are crisp-tender. Season to taste. Top with the green onions and sesame seeds and serve.