Vegetable Stir Fry

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My Vegetable Stir Fry is perfection! Made with fresh vegetables and the perfect stir fry sauce, this fantastic dinner is done from start to finish in just 30 minutes.

Prep Time20

Cook Time10

Total Time30

Course: Main Course

Cuisine: asian

Keyword: 30 minute meal, stovetop recipe

Servings: servings

Calories: 416kcal

Author: Lisa Longley

Ingredients

2 tablespoons olive oil
2 medium red bell peppers diced
1 medium yellow bell pepper diced
3 medium carrots peeled and cut into 1/4 inch slices
2 heads of broccoli cut into florets
1 cup sugar snap peas (117 grams)
1 cup baby corn drained (148 grams)
8 ounces sliced water chestnuts drained (227 grams undrained)

Sauce

1/2 cup water (118.3 ml)
1/2 cup teriyaki sauce (118.3 ml)
1/3 cup low sodium soy sauce (78.9 ml)
2 tablespoons hoisin sauce
4 cloves garlic
2 tablespoons ginger (or 1 to 2 inches freshly grated) read more about using ginger here.
2 teaspoons chili paste read more about chili paste here.
3 tablespoons cornstarch

Instructions

Heat the olive oil in a large 12-inch skillet.
2 tablespoons olive oil
Add the vegetables, except the snap peas, to the skillet. Stir to combine. Cover and cook for 5 minutes, stirring once or twice. Add in the sugar snap peas, and continue cooking for another minute or two.
2 medium red bell peppers, 1 medium yellow bell pepper, 3 medium carrots, 2 heads of broccoli, 1 cup sugar snap peas
Add in the baby corn and water chestnuts.
1 cup baby corn, 8 ounces sliced water chestnuts
While the vegetables are cooking, mix together the ingredients for the sauce. When the vegetables are tender, pour the sauce over them. Continue cooking to allow the sauce to thicken, about 1 to 2 minutes. You will know the recipe is finished with the sauce has darkened in color and turned shiny.
1/2 cup water, 1/2 cup teriyaki sauce, 1/3 cup low sodium soy sauce, 2 tablespoons hoisin sauce, 4 cloves garlic, 2 tablespoons ginger, 2 teaspoons chili paste, 3 tablespoons cornstarch
Serve over rice.

Nutrition