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Vegetable Stir Fry
Made in less than 30 minutes, this Vegetable Stir Fry is full of colorful veggies and coated in a sweet and savory homemade sauce with just a hint of heat. It’s a quick healthy recipe that’s perfect for a busy weeknight.
Course
Main Course, Side Dish
Cuisine
Asian
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
servings
Calories
186
kcal
Author
Carmy
Ingredients
For the Sauce
½
cup
low sodium vegetable broth
½
cup
low sodium soy sauce
or less
1
tablespoon
dark brown sugar
or more
1
tablespoon
mirin
1
tablespoon
sriracha
1½
tablespoon
cornstarch
For the Rest of the Stir Fry
1
tbsp
oil
½
onion
sliced
8
ounce
mushrooms
sliced
8
ounce
snap peas
2
carrots
peeled and sliced into ½" pieces
1-2
broccoli crowns
cut into florets
Instructions
In a small bowl, combine the vegetable broth, soy sauce, brown sugar, mirin, sriracha, and cornstarch. Mix until well combined.
In a large skillet over medium heat, add the oil. Once the pan is hot, add the sliced onion and mushrooms and let cook for 2 to 3 minutes.
Add the snap peas, carrots, and broccoli to the skillet. Saute for another 2 to 3 minutes.
Add the sauce to the skillet and bring it up to a simmer, continuing to stir the vegetables, so they are well coated by the sauce.
As the sauce simmers, it should thicken, and the vegetables should become tender.
Garnish with sesame seeds and green onions if desired.
Video
Nutrition
Calories:
186
kcal
|
Carbohydrates:
30
g
|
Protein:
11
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.01
g
|
Sodium:
1344
mg
|
Potassium:
1013
mg
|
Fiber:
7
g
|
Sugar:
12
g
|
Vitamin A:
6664
IU
|
Vitamin C:
176
mg
|
Calcium:
123
mg
|
Iron:
3
mg