Description
Welcome to a vibrant, flavor-packed culinary journey! If you’re a fan of colorful and healthy meals that are quick to prepare, this Rainbow Veggie Stir Fry with Sweet and Savory Sauce is the perfect dish for you. Bursting with the goodness of fresh vegetables and a deliciously balanced sauce, this stir fry is not only a feast for the eyes but also a delight for the taste buds. Whether you’re looking to add more veggies to your diet or need a quick weeknight dinner, this recipe has got you covered!
Ingredients
Scale
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- 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)
Instructions
- Prepare the Vegetables: Start by washing and slicing all your vegetables as per the ingredient list. Ensure that your vegetables are similar in size for even cooking.
- Cook the Vegetables: In a large non-stick skillet or wok, heat the cooking oil over medium heat. Once hot, add the carrot slices, broccoli florets, baby corn spears, mushrooms, and pepper slices. Stir fry for about 3 minutes or until the vegetables are crisp-tender.
- Add Aromatics: Push the vegetables to one side of the pan, then add the unsalted butter, minced garlic, and minced ginger. Stir and cook until fragrant, which should take about 30 seconds to 1 minute.
- Prepare the Sauce: In a small bowl, whisk together the chicken broth, cornstarch, low sodium soy sauce, honey, and optional hot sauce. Ensure the cornstarch is fully dissolved to avoid lumps.
- Combine and Simmer: Pour the sauce over the vegetables, stirring to coat them evenly. Reduce the heat to medium/low and let the mixture simmer for 3-4 minutes until the sauce thickens and the vegetables reach your desired tenderness.
- Serve: Once ready, remove the stir fry from the heat and serve immediately over rice or noodles
Notes
- Cut Vegetables Evenly: To ensure that all vegetables cook evenly, try to slice them into similar sizes. This will prevent some pieces from being overcooked while others remain undercooked.
- Don’t Overcook the Veggies: Stir-frying is all about maintaining the crunchiness of the vegetables. Cook them just until they are crisp-tender to enjoy the best texture and flavor.