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Vibrant Vegetable and Mushroom Stir-fry
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 1x
Description
Sautéed vegetables in a sweet and savoury sauce. Serve as a main course with a side of rice or atop lo mein noodles.
Ingredients
Scale
- 1 tbsp oil
- 1 package (227 g) sliced crimini mushrooms
- 1 large red bell pepper, sliced
- 1 small zucchini, quartered
- 1 small red onion, sliced
- 2 cups broccoli
- 1 cup sugar snap peas
- 1 cup carrots, sliced
- 1 cup baby corn
- 1/2 cup chicken (or vegetable) broth
- 1/4 cup reduced-sodium soy sauce
- 3 cloves garlic, minced
- 3 tbsp brown sugar
- 1 tbsp cornstarch
- 1 tsp minced ginger
- 1 tsp sesame oil
- Optional Garnish: Chopped green onions, sesame seeds
Instructions
- Heat oil in a large nonstick wok or skillet over medium-high heat. Add mushrooms, bell pepper, zucchini, onion, broccoli, peas, carrot and baby corn. Sauté 6-8 minutes until vegetables are almost tender.
- In a medium bowl, whisk together chicken broth, soy sauce, garlic, brown sugar, cornstarch, ginger and sesame oil.
- Pour over sauteed vegetables and cook until sauce has thickened; about 2-3 minutes. Garnish with green onions and sesame seeds, if desired.
Tip:
- To ensure the vegetables cook at the same rate, cut them into similar sized pieces.
- Canned baby corn can be found in the international aisles of most grocery stores.
Nutrition
- Calories: 113
- Sugar: 10.9g
- Fat: 3.4g
- Saturated Fat: 0.3g
- Carbohydrates: 18.6g
- Fiber: 2.87g
- Protein: 4.1g
- Cholesterol: 0.4mg
Keywords: 30 Minute Meals, Meals for a Gathering, Dinner, Vegetarian, Family Meals, King Oyster Mushrooms
