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.
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)
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)
Categories
Main dish
Cuisine
American
Chinese
Steps
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.
