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–+ servings
The stir fry vegetables are laid on top of. abed of rice and topped with cilantro and sesame seeds.

Vegetable Stir Fry

Sea Salt Savorings
This vegetable stir fry is loaded with a variety of vegetables and tossed in a tangy and delicious stir fry sauce for an easy, satisfying meal!
Prep Time 15 minutes
Cook Time 10 minutes
Servings 6
Calories 184 kcal

Equipment

  • Large pan or wok
  • Cutting Board
  • Sharp knife

Ingredients
  

  • 1 tbsp sesame seed oil
  • 1 15 oz can baby corn drained
  • 1 8 oz can water chestnuts drained
  • 1 1/2 cup broccoli florets
  • 1 cup baby bella mushrooms sliced
  • 1 carrot sliced
  • 1/2 yellow bell pepper sliced
  • 1/2 red bell pepper

Stir fry sauce

  • 1/2 cup vegetable broth
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 3 garlic cloves finely chopped
  • 1/4 tsp red pepper flakes
  • 1 tbsp cornstarch

Optional

  • 1 cup white rice

Instructions
 

  • Cook the rice. If you are using rice, cook the rice according to package instructions, then place it to the side.
  • Cook the vegetables. Heat the sesame seed oil in the wok over medium-high heat. Add the baby corn, water chestnuts, broccoli florets, mushrooms, carrot, and pepper slices. Stir the vegetables and cook for 5-7 minutes until they have softened.
  • Add the stir fry sauce. Combine the vegetable broth, soy sauce, brown sugar, apple cider vinegar, garlic, red pepper flakes, and cornstarch in a small bowl and stir to combine. Add the stir fry sauce to the wok, then stir to coat the vegetables. Cook for another 2 minutes until the sauce has thickened, then remove the pan from the stove. Serve the vegetable stir fry over the rice. Mangia!

Nutrition

Calories: 184kcalCarbohydrates: 35gProtein: 5gFat: 3gSaturated Fat: 1gSodium: 639mgPotassium: 262mgFiber: 2gSugar: 6gVitamin A: 2237IUVitamin C: 52mgCalcium: 33mgIron: 1mg

Nutrition values are estimates, for exact values consult a nutritionist.