Stir Fried Vegetables are the perfect side to complete any Asian inspired meal! Fresh veggies are sautéed in a sweet and savory homemade stir fry sauce. Ready in 30 minutes, this one pot veggie meal is downright delicious!
1Cupof sliced carrotssliced diagonally or straight up and down
1Cupof canned mini corn
1Green pepperseeded and sliced
1Cupof low-sodium soy sauce
1Tablespoonof brown sugar
1Tablespoonof cornstarch
Optional: 2 teaspoons of sriracha
2teaspoonsof garlic paste or finely minced garlic
1teaspoonof ginger paste or finely minced ginger
Instructions
Heat the oil in a large wok or frying pan over medium heat and add the broccoli, snap peas, mushrooms, water chestnuts, carrots, mini corn and green pepper and stir to combine.
Let the veggies cook for 5 minutes as you stir every so often.
Stir the soy sauce, brown sugar, cornstarch, sriracha, garlic paste and ginger paste together in a small bowl then pour it over the veggies.
Stir and cook for another 5-8 minutes to thicken the sauce according to your liking.
Serve over white rice with freshly chopped green onions and toasted sesame seeds.
Notes
Storing: This vegetable stir fry can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 2 months.