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The Easiest Vegetable Stir Fry

Alyssa Rivers
5 from 23 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Dinner, Main Course
Cuisine Asian American, Chinese
Servings 6
Calories 152 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 cup sugar snap peas
  • 1 cup carrots sliced
  • 1 cup mushrooms sliced
  • 2 cups broccoli
  • 1 cup baby corn
  • 1/2 cup water chestnuts
  • ¼ cup soy sauce
  • 3 garlic cloves minced
  • 3 Tablespoons brown sugar
  • 1 teaspoon sesame oil
  • 1/2 cup chicken broth
  • 1 tablespoon cornstarch
  • chopped green onions and sesame seeds for garnish optional

Instructions
 

  • In a wok or large skillet add 1 Tablespoon olive oil over medium high heat. Add bell pepper, peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts. Sauté 2-3 minutes until veggies are almost tender.
  • In a small whisk together soy sauce, garlic, brown sugar, sesame oil, chicken broth, and cornstarch.
  • Pour over veggies and cook until the sauce has thickened. Garnish with chopped green onions and sesame seeds if desired

Video

Nutrition

Calories: 152 kcal Carbohydrates: 27 g Protein: 5 g Fat: 4 g Saturated Fat: 1 g Sodium: 643 mg Potassium: 489 mg Fiber: 4 g Sugar: 12 g Vitamin A: 4701 IU Vitamin C: 104 mg Calcium: 37 mg Iron: 2 mg
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