30-Minute Stir Fry Vegetables
Stir fry vegetables in a delicious sweet and gingery sauce. Serve takeout at home in just 30 minutes with this delicious and easy dinner the whole family will love!
Servings 4
Calories 351kcal
Ingredients
Vegetables
- 3 cups broccoli florets
- 2 large carrots, sliced
- 2 bell peppers, sliced
- 1 cup mushrooms, sliced
- 1 cup snow peas
- 2/3 cup frozen edamame shelled
- 1 Tablespoon olive oil
Sauce
- 1/3 cup low sodium soy sauce (see notes for gluten free)
- 1-2 Tablespoon coconut sugar
- 1 teaspoon fresh ginger, minced (see notes)
- 2 teaspoon corn starch
- 2 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
Instructions
- Sauce: whisk all of sauce ingredients together in a small bowl.
- Saute vegetables: in a large pot or wok, cook broccoli florets and carrot slices in oil for 5-7 minutes. Then add mushrooms, bell peppers, and snow peas - saute for another 3-5 minutes until softened. Add edameme for last 2 minutes of cook time.
- Add sauce to vegetables: Stir in sauce with cooked vegetables, and cook for 1 minute with veggies until sauce thickens. Serve with white rice and enjoy!
Notes
- Gluten free soy sauce: to make this recipe GF friendly you can use a gluten-free soy sauce or liquid/coconut aminos.
- Liquid amino tips: If you are swapping soy sauce with liquid/coconut aminos keep in mind it is naturally sweetener. You will most likely not need much extra sugar. Add a little bit at a time until the flavor is just right!
- Additional veggies to use: mix it up and add different veggies to this dish such as bok choy, asparagus, broccolini, cauliflower, snap peas, or a frozen veggie medley.
- Add protein: if you'd like to include more protein in the dish you can add cooked tofu or chicken.
Nutrition
Calories: 351kcal | Carbohydrates: 46.3g | Protein: 19.2g | Fat: 4.5g | Cholesterol: 0mg | Sodium: 514.8mg | Sugar: 20.2g | Vitamin A: 2750IU | Vitamin C: 201.3mg