Description
A colorful celebration of fresh produce, this veggie-loaded stir fry comes together fast with a sweet and savory garlic-ginger sauce that clings to every bite. It’s vibrant, satisfying, and perfect for Meatless Monday or any night you need a quick, healthy meal on the table in 30 minutes or less!
Ingredients
Vegetables:
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1 tablespoon vegetable oil
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1 cup sliced crimini mushrooms
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2 cups broccoli florets
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1 (15 oz) can baby corn, drained (optional)
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1 red bell pepper, thinly sliced
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4 ounces snap peas
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1 cup sliced zucchini
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1 cup peeled, thinly sliced carrots
For the Sauce:
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½ cup low-sodium soy sauce or tamari
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1 tablespoon toasted sesame oil
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4 cloves garlic, minced
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2 teaspoons freshly grated ginger
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¼ cup brown sugar or honey
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Pinch red pepper flakes (optional)
To Thicken:
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2 tablespoons cornstarch or arrowroot starch
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½ cup cold water
For Garnish:
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¼ cup thinly sliced green onions
Instructions
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Heat the Oil:
In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering. -
Sauté the Veggies:
Add the mushrooms, broccoli, baby corn, bell pepper, snap peas, zucchini, and carrots. Stir frequently and cook for 5–6 minutes, until the vegetables are bright and tender-crisp. -
Make the Sauce:
In a small bowl, whisk together soy sauce, sesame oil, garlic, ginger, brown sugar (or honey), and red pepper flakes if using. In another small bowl, dissolve the cornstarch in the cold water to form a slurry. -
Combine Sauce and Veggies:
Stir the cornstarch slurry into the sauce, then pour the sauce over the cooked vegetables in the skillet. Toss to coat everything evenly. -
Thicken and Finish:
Bring the mixture to a gentle simmer and cook for another 5 minutes, until the sauce thickens and the vegetables are fully coated and tender. -
Serve:
Remove from heat and top with sliced green onions. Serve immediately as-is or over rice or noodles.
Notes
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Make it a meal by adding baked tofu, edamame, or tempeh.
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For extra flavor, toss in a splash of rice vinegar or lime juice just before serving.
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This recipe is naturally vegan and can be made gluten-free with tamari instead of soy sauce.
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Great for meal prep—store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired