Veggie Stir Fry

Ingredients

• For the Stir Fry:

  • 2 tablespoons olive oil

  • 1 large carrot, sliced

  • 1 red bell pepper, sliced

  • 1 yellow bell pepper, sliced

  • 1 cup broccoli florets

  • 1 cup snow peas

  • 1 cup mushrooms, sliced

  • 1/2 onion, sliced

  • 3 cloves garlic, minced

  • 1 tablespoon ginger, minced

• For the Stir Fry Sauce:

  • 1/4 cup soy sauce (or tamari for gluten-free)

  • 2 tablespoons vegetable broth

  • 1 tablespoon rice vinegar

  • 1 tablespoon honey or maple syrup

  • 1 teaspoon cornstarch

Serving Size and Nutrition Facts

• Serving Size: 1 cup

• Calories: 110

• Carbohydrates: 18g

• Protein: 4g

• Fat: 3g

• Fiber: 4g

• Sugar: 6g

• Sodium: 380mg

Instructions

1. Prepare the Sauce:

   • In a small bowl, whisk together soy sauce, vegetable broth, rice vinegar, honey, and cornstarch. Set aside.

2. Cook the Vegetables:

   • Heat olive oil in a large wok or skillet over medium-high heat. Add garlic and ginger, and sauté for about 1 minute until fragrant.

   • Add onion and mushrooms, and stir fry for 3-4 minutes until they start to soften.

   • Add the broccoli, carrots, bell peppers, and snow peas. Stir fry for another 5-7 minutes until the vegetables are crisp-tender.

3. Combine and Cook:

   • Pour the sauce over the vegetables and stir well. Cook for another 2-3 minutes until the sauce has thickened and evenly coats the vegetables.

4. Serve:

   • Serve hot over rice or noodles, and garnish with sesame seeds or chopped green onions if desired.

This veggie stir fry is a quick and healthy meal, perfect for a nutritious dinner. The combination of colorful vegetables and a flavorful sauce makes it a delicious option for any night of the week.