Name: Vegetable Stir Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian
Ingredients: 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 (omit if you’re sensitive to spice); 1 tablespoon sesame seeds, for garnish; 1 tablespoon avocado oil, coconut oil or your cooking oil of choice; 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

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 (omit if you’re sensitive to spice)
1 tablespoon sesame seeds, for garnish
1 tablespoon avocado oil, coconut oil or your cooking oil of choice
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

In a measuring cup, whisk together the soy sauce, sesame oil, honey, starch, garlic, and red pepper flakes until well blended and set aside.
In a large skillet, warm the sesame seeds over medium heat, stirring constantly until fragrant and golden, about 1 minute. Transfer to a plate and set aside.
Heat the oil in the skillet over medium heat. Add the onion, carrots, and a pinch of salt. Increase heat to medium-high and sauté, stirring frequently, until onions soften, about 4-6 minutes.
Add the bell peppers and broccoli, stirring to combine. Add water, cover the pan, and cook for about 7-9 minutes, stirring occasionally until the vegetables are tender.
Remove the skillet from heat and pour in the prepared sauce, stirring to coat the vegetables. Adjust salt to taste and serve garnished with sesame seeds and green onions. Store leftovers in an airtight container in the fridge for up to 4 days.

Notes

For added protein, consider adding tofu or chicken to the stir fry.
Adjust the spice level by altering the amount of crushed red pepper used.
This stir fry pairs beautifully with rice or noodles for a complete meal.

Author: Sarah
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dishes
Method: Stir Fry
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 9g
Sodium: 400mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 6g
Protein: 6g
Cholesterol: 0mg