Recipe- Easy To Make Vegetable Stir Fry

The BEST Vegetable Stir Fry Recipe. Sauteed vegetables smothered in a quick sweet and savory sauce. This one-pan veggie stir fry is delicious served as a main course or side with Fluffy White Rice.A stir fry is a great option when you’re in the mood for Asian food but don’t want to order takeout.

Ingredients

1 large carrot, sliced
2 cups medium broccoli florets
8 oz can baby corn spears, drained
8 oz mushrooms (white or brown), sliced or quartered
1 whole pepper (red, yellow or orange), seeded and sliced
2 Tbsp cooking oil , (extra light olive oil or canola)
2 Tbsp unsalted butter
3 garlic cloves, peeled and minced
2 tsp ginger, minced

Stir Fry Sauce

1/4 cup chicken broth, (or vegetable broth for vegetarian)
½ tsp cornstarch
3 Tbsp low sodium soy sauce, (use Tamari for gluten free)
2 Tbsp honey
¼ tsp hot sauce, optional (Frank's or Sriracha work great)

Method

* In a large non-stick skillet or wok, over medium heat, heat the oil.

* Add the vegetable and stir fry about 3 minutes or until vegetables are crisp-tender.

* Add the butter, garlic, ginger and cook until fragrant.

* In a small bowl, combine all the ingredients for the stir fry sauce. Pour the sauce over the vegetables and stir.

* Turn heat down to medium/low and cook 3-4 minutes, until sauce thickens and vegetables are desired tenderness.