Easy Stir Fry Recipe
This vegetable stir fry recipe is a quick, easy, and delicious weeknight dinner! It's filled with colorful vegetables and cooked in a sweet and savory sauce. Use certified gluten-free low-sodium tamari to make this recipe gluten-free.
Ingredients
- 2 tablespoonsextra-virgin olive oil
- 1red bell pepper (stemmed, seeded, and sliced)
- 1yellow bell pepper (stemmed, seeded, and sliced)
- 8 ouncescremini mushrooms (stemmed and sliced)
- 3 cupssmall broccoli florets
- 1 cupsugar snap peas
- 1 cupthinly sliced carrots
- 3green onions (thinly sliced)
- sesame seeds (for garnish)
- ½ cupwater
- ⅓ cuplow-sodium soy sauce
- 1 tablespoonhoney or brown sugar
- 1 tablespoonrice vinegar
- 2 teaspoonstoasted sesame oil
- 2garlic cloves (grated)
- 2 teaspoonsgrated fresh ginger
- 1 tablespooncornstarch
- ½ teaspoonred pepper flakes (optional)
Directions
- 1
Make the stir fry sauce: In a medium bowl, whisk together the water, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, cornstarch, and red pepper flakes, if using.
- 2
Make the stir fry. Heat the olive oil in a large skillet or wok over high heat. Add the red and yellow peppers, mushrooms, broccoli, snap peas, and carrots and toss. Cook, stirring occasionally, for 3 to 4 minutes, or until the vegetables soften slightly.
- 3
Reduce the heat to medium and pour in the stir fry sauce. Stir and cook for 1 to 2 minutes, or until the sauce thickens and the vegetables are crisp-tender. Season to taste. Top with the green onions and sesame seeds and serve.