Description

This Vegetable Stir Fry is bursting with flavor and packed with fresh veggies. Ideal for a quick dinner, it combines a delightful mix of colors and tastes, making it a healthy choice for any meal.

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, coconut oil or your cooking oil of choice
1 small red onion, cut into ¼-inch thick wedges (about 1 cup)
2 medium carrots, cut into very thin rounds (about 1 ½ cups)
pinch of salt
1 medium red bell pepper, cut into ¼ inch strips (about 1 ¼ cup)
1 medium yellow bell pepper, cut into ¼ inch strips (about 1 ¼ cup)
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 together soy sauce, toasted sesame oil, honey, arrowroot starch, minced garlic, and crushed red pepper flakes. Set aside.
In a large skillet, warm sesame seeds over medium heat until fragrant and golden, about 1 minute. Transfer to a plate.
In the same skillet, heat cooking oil over medium heat, then add onion, carrots, and a pinch of salt. Cook for 4 to 6 minutes until softened, stirring occasionally.
Add red and yellow bell peppers, broccoli, and stir to combine. Pour in water and cover the pan. Cook for 7 to 9 minutes until veggies are fork-tender, stirring occasionally.
Remove from heat, pour in the prepared sauce, and stir to coat the vegetables. Adjust flavor with salt if necessary. Serve garnished with sesame seeds and green onions.

Notes

Use fresh vegetables for maximum flavor and nutrition.
Feel free to add or substitute any favorite veggies you have on hand.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 5g
Sodium: 900mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 5g
Cholesterol: 0mg