Savory Garlic Stir Fry (Print Version)

# Ingredients:

→ Vegetables

01 - 1 cup zucchini, sliced

02 - 2 cups florets of broccoli

03 - 4 ounces of snap peas

04 - 1 can (15 ounces) of baby corn, drained (optional)

05 - 1 red bell pepper, cut into thin strips

06 - 1 cup mushrooms, sliced (crimini)

07 - 1 cup carrots, peeled and thinly sliced

→ Sauce

08 - 1 tablespoon sesame oil (toasted)

09 - 2 teaspoons grated fresh ginger

10 - Pinch of red pepper flakes (optional)

11 - ½ cup soy sauce or tamari, low in sodium

12 - 2 tablespoons of cornstarch or arrowroot powder

13 - 4 minced garlic cloves

14 - ¼ cup of honey or brown sugar

→ Other

15 - ¼ cup green onions, thinly chopped

16 - 1 tablespoon cooking oil

# Instructions:

01 - Warm up the oil in a big skillet over medium-high heat. Toss in the veggies and stir until they're just cooked but still colorful, about 5-6 minutes.

02 - Combine soy sauce, sesame oil, garlic, ginger, brown sugar, and optional red pepper in a bowl. In another small bowl, stir cornstarch with ½ cup cold water, then mix it into the sauce.

03 - Drizzle the sauce over the vegetables and mix well. Let it simmer for a few minutes until the sauce thickens and everything is nice and tender.

04 - Spoon onto plates and sprinkle green onions over the top before serving.

# Notes:

01 - If you're avoiding gluten, go for tamari instead of soy sauce.

02 - For a natural sweetener, swap brown sugar with honey.

Back