Description

This Vegetable Stir Fry is perfect for a quick dinner. Enjoy vibrant vegetables, colorful bell peppers, and tender broccoli coated in a delicious sauce. It’s a simple, healthy option for any meal!

Ingredients

Scale

⅓ cup reduced-sodium soy sauce or tamari
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, coconut oil or your cooking oil of choice
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

Cook Mode Prevent your screen from going dark

Instructions

Combine soy sauce, sesame oil, honey, starch, garlic, and red pepper flakes in a measuring cup. Whisk and set aside.
Warm sesame seeds in a skillet over medium heat for about 1 minute until fragrant and golden. Set aside.
Heat oil in the skillet until shimmering. Add onion, carrots, and a pinch of salt. Cook for 4 to 6 minutes, stirring occasionally.
Add bell peppers and broccoli. Pour in water and cover the pan. Cook for 7 to 9 minutes, stirring every minute or so until veggies are tender.
Remove from heat, pour in prepared sauce, and stir to coat. Adjust seasoning with salt if necessary. Serve garnished with sesame seeds and green onion.

Notes

For extra crunch, consider adding snap peas or water chestnuts.
Feel free to swap in your favorite vegetables based on what’s in season.
Leftover stir fry can be stored in the fridge for up to 4 days.

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 10g
Sodium: 700mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 5g
Protein: 6g
Cholesterol: 0mg