Vegetable Stir Fry
Dairy-Free, Egg-Free, Peanut-Free
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
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.