Easy Veggie Stir Fry

Easy Veggie Stir Fry

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This one-pan veggie stir fry is delicious served as a main course or side with Fluffy White Rice.Easy Veggie Stir Fry


Vegetable Stir Fry:

  • 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)
  • Β½ tsp cornstarch
  • 3 Tbsp low sodium soy sauce (use Tamari for gluten free)
  • 2 Tbsp honey
  • ΒΌ tsp hot sauce optional (Frank’s or Sriracha work great)


  • In a large non-stick skillet or wok, over medium heat, heat the oil. Add the vegetable and stir fry about 3 minutes or until vegetables are crisp-tender. Add the butter, garlic, ginger and cook until fragrant.
  • In a small bowl, combine all the ingredients for the stir fry sauce. Pour the sauce over the vegetables and stir.
  • Turn heat down to medium/low and cook 3-4 minutes, until sauce thickens and vegetables are desired tenderness.

more instructions please visit: https://natashaskitchen.com/vegetable-stir-fry/

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