Description

This Vegetable Stir Fry is bursting with flavor and packed with colorful veggies. In just a few simple steps, create a healthy, satisfying dish that’s perfect for a quick weeknight dinner or a wholesome meal prep option.

Ingredients

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⅓ cup reduced-sodium soy sauce or tamari
1 tablespoon toasted sesame oil
1 tablespoon honey or maple syrup
2 teaspoons arrowroot starch or 1 teaspoon corn starch
2 large cloves garlic, pressed or minced
¼ teaspoon crushed red pepper
1 tablespoon sesame seeds, for garnish
1 tablespoon avocado oil
1 small red onion, cut into ¼-inch thick wedges
2 medium carrots, peeled and cut into very thin rounds
pinch of salt
1 medium red bell pepper, cut into ¼ inch strips
1 medium yellow bell pepper, cut into ¼ inch strips
1 cup small broccoli florets
2 tablespoons water
thinly sliced green onion, for garnish

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Instructions

In a liquid measuring cup, mix the soy sauce, sesame oil, honey, starch, garlic, and red pepper flakes if desired. Whisk until combined and set aside.
Warm sesame seeds in a skillet over medium heat, stirring constantly until fragrant, about 1 minute. Set aside.
Heat oil in the skillet until shimmering. Add onion, carrots, and a pinch of salt. Cook for about 4 to 6 minutes, stirring every 30 seconds, until softened.
Stir in bell peppers and broccoli, then add water. Cover the pan and cook, stirring every minute until the veggies are tender, about 7 to 9 minutes.
Remove the skillet from heat, pour in the prepared sauce, and stir to coat the vegetables. Adjust salt if necessary. Serve garnished with sesame seeds and green onion.

Notes

For extra flavor, add ginger to the sauce.
Customize with your favorite veggies like snap peas or zucchini.
This stir fry is perfect for meal prep and can be stored for up to 4 days.

Nutrition

Serving Size: 1 serving
Calories: 120
Sugar: 5g
Sodium: 600mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg