Stir Fry Vegetables
This is the perfect recipe for any night of the week. This healthy stir fry will be your new favorite way to get veggies into your diet, and it's so easy!
Servings: 4 servings
Calories: 232kcal
Equipment
- Wok or skillet
Ingredients
Stir Fry Sauce
- ¼ cup low-sodium soy sauce or tamari
- ¼ cup rice vinegar
- 1 ½ teaspoons sesame oil
- 1 ½ teaspoons minced ginger
- 1 ½ teaspoons honey
- 2 cloves garlic
- 1 teaspoon chili paste
- 1 ½ - 2 teaspoons cornstarch
Stir Fry Veggies
- 1 ½ tablespoons olive oil
- 1 ½ teaspoons sesame oil
- 2 tablespoons fresh ginger minced
- 1 red bell pepper thinly sliced
- 1 cup shredded carrots
- ½ cup chopped celery
- ½ cup button mushrooms sliced
- 5 ounces baby corn
- 8 ounces bamboo shoots
- 8 ounces water chestnuts sliced
- 3 cloves garlic minced
- ¼ cup fresh cilantro chopped
- 2 tablespoons sesame seeds
Instructions
- Stir Fry Sauce - Whisk together soy sauce, rice vinegar, sesame oil, ginger, honey, garlic, chili paste, and cornstarch in a medium-size bowl. Set aside.
- Vegetable Stir-Fry - Heat a large wok on medium-high heat and add olive oil and sesame oil. Add ginger to the wok and stir fry for 30 seconds.
- Add red pepper, carrots, celery, and mushrooms and stir until tender, about 5 minutes.
- Add corn, bamboo shoots, and water chestnuts to the wok. Stir fry for 3 to 5 minutes.
- Add garlic and stir fry for one minute or until fragrant.
- Pour stir fry sauce over vegetables and cook for 1-2 minutes to heat the sauce.
- Serve warm topped with cilantro and sesame seeds.
Video
Notes
When using canned vegetables, be sure to drain them prior to adding to the wok/skillet.
Nutrition
Serving: 1 | Calories: 232kcal | Carbohydrates: 30g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 577mg | Potassium: 517mg | Fiber: 6g | Sugar: 10g | Vitamin A: 6505IU | Vitamin C: 46mg | Calcium: 77mg | Iron: 2mg
