Vegetable Stir Fry

Dairy-Free, Egg-Free, Peanut-Free


Side Dishes

Prep Time:

15 Minutes

Cook Time:

10 Minutes






Kristina Koslosky


Vegetable Stir Fry is a classic sweet and savory side commonly served with Asian cuisine.


    Vegetable Stir Fry
    2 tbsp. vegetable oil
    2 tbsp. unsalted butter
    1-2 carrots, sliced
    1 red pepper
    1 cup broccoli
    1 cup sugar snap peas
    8 oz. mushrooms (optional)
    8 oz. baby corn spears, drained (optional)
    4 garlic cloves, minced
    2 tsp. fresh ginger, grated

    Sauce Ingredients
    1/4 cup chicken broth
    1/2 tsp. corn starch
    1/4 cup soy sauce or Liquid Amino Acids
    3 tbsp. honey
    1 tsp. cornstarch


1. In a large skillet or wok, heat the vegetable oil and buttery spread over medium high heat. Add carrots, mushrooms, and bell peppers. Cook for 3-5 minutes. Add the broccoli, sugar snap peas, and corn spears. Cook for another 3-5 minutes until vegetables are tender.
2. Add the minced garlic and ginger. Cook for 30 seconds to 1 minute.
3. Meanwhile, combine the chicken broth, soy sauce, and honey. Stir to combine. Add in cornstarch and mix until combined. Pour sauce over vegetables and stir.
4. Cook for 1-2 minutes until sauce is warmed. Serve with main dish or over rice.
    • That's about as healthy as it gets! If you have suggestions for us, please share in the comments.
    • If you have suggestions for us, please share in the comments.


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