Description

This Vegetable Stir Fry offers a delightful blend of colorful vegetables and savory sauce, perfect for a quick and healthy meal. Ready in no time, enjoy it as a simple dinner option or a nutritious side dish.

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 or coconut oil
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

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Instructions

Combine the soy sauce, sesame oil, honey, starch, garlic, and red pepper flakes in a measuring cup, whisk until blended, and set aside.
Warm sesame seeds in a skillet over medium heat for about 1 minute until golden, then transfer to a plate.
Heat the oil in the skillet until shimmering, add the onion, carrots, and salt, and cook while stirring for 4 to 6 minutes until softened.
Add the bell peppers and broccoli, pour in the water, cover, and cook for 7 to 9 minutes until the vegetables are tender.
Uncover the skillet, add the prepared sauce, stir to coat, adjust seasoning if needed, and serve garnished with sesame seeds and green onion.

Notes

Feel free to swap in your favorite vegetables based on what you have on hand.
For extra protein, add tofu or chicken to the stir fry.
Leftovers can be stored in an airtight container in the fridge for up to 4 days.

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 8g
Sodium: 750mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8.5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 5g
Cholesterol: 0mg