Categories
Vegetables

Veggie Stir-Fry

Veggie Stir-Fry

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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Course Vegetables
Cuisine Asian
Servings 8

Ingredients
  

  • 1/2 cup soy sauce low sodium
  • 2 tbs. dry sherry or low sodium vegetable broth
  • 2 tbs. brown onion packed
  • 2 tbs. cornstarch
  • 2 tbs. sriracha (more Or Less To Taste)
  • 1 tbs. ginger minced, fresh
  • 3 tbs. peanut oil
  • 1 whole yellow onion cut into large chunks
  • 1 whole red bell pepper seeded and cut into large chunks
  • 1 whole yellow bell pepper seeded and cut into large chunks
  • 2 cloves garlic minced
  • 2 medium zucchini cut into large wedges
  • 1 can baby corn drained and halved crossise
  • 1 head broccoli cut into florets
  • cooked noodles or rice, for serving
  • sesame seeds for serving

Instructions
 

  • In a bowl, mix together the soy sauce, sherry, brown sugar, cornstarch, Sriracha, and ginger. Set aside.
  • Heat the oil in a large skillet over medium-high heat. Add the onion and peppers, and stir, cooking for 2 to 3 minutes. Add the garlic and cook for 30 seconds to 1 minute more, stirring continuously. Add the zucchini and stir it around, cooking it for 2 minutes more. Add the baby corn and broccoli and cook for a couple of minutes, then, while the veggies are still firm, pour in the sauce.
  • Stir the veggies in the sauce, cooking for 1 to 2 minutes more, or until the sauce is very thick. If it needs to be a little saucier, pour in 1/4 to 1/2 cup hot water and splash in a little more soy sauce. Serve over noodles or rice, with a sprinkling of sesame seeds.
  • Tips: Prep all the veggies and make the sauce up to 24 hours ahead of time. Keep in separate containers in the fridge.
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