Yield: 4 servings
Do you have leftover vegetable tray items? If so, try this stir fry recipe for dinner tonight.
Ingredients:
- ¼ cup soy sauce
- ¼ cup water
- 2 tbsp. brown sugar
- 1 tsp. toasted sesame oil
- 2 garlic cloves minced
- 1 tsp. fresh ginger, grated
- 1 tbsp. cornstarch
- ¾ lb. broccoli
- 2 carrots
- 8 oz. mushrooms
- 8 oz. sugar snap peas
- 1 small onion
- 1 red bell pepper
- 2 tbsp cooking oil
- 1 tsp. sesame seeds
- For serving 2-3 cups cooked rice
Directions:
- Combine soy sauce, water, brown sugar, sesame oil, garlic, ginger and cornstarch in a small bowl. Set the sauce aside. Chop the vegetables into similar-sized pieces.
- Add the cooking oil to a very large skillet or wok. Heat over medium-high. When the pan and oil are very hot, add carrots and broccoli. Cook and stir for about a minute, or just until the broccoli begins to turn bright green.
- Next, add the mushrooms and sugar snap peas. Continue to cook and stir for a minute or two more, or just until the mushrooms begin to soften.
- Add bell pepper and onion; continue to cook and stir just until the onion begins to soften.
- Give the stir-fry sauce another brief stir, then pour it over the vegetables. Continue to cook and stir until the sauce begins to simmer.
- Remove the vegetables from the heat, or continue to cook until they are to your desired doneness.
- Top with sesame seeds and serve over rice.
