Stir Fry Veggies
Ready in minutes, Stir Fry Veggies is light, quick and easy for busy weeknight dinners.
Foto: Spend With PenniesIngredients
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 cup chopped onion
- 1 cup chopped zucchini
- 1 cup broccoli florets (chopped)
- 1 red bell pepper (sliced)
- 1 cup mushrooms (sliced or halved if small)
- 1 cup edamame (shelled)
- ½ cup baby corn (chopped)
- ½ cup julienned carrots
- ½ cup snow peas
- ½ cup fresh orange juice (about 1 orange juiced)
- ¼ cup soy sauce
- ¼ cup honey
- 1 tablespoon hoisin sauce
- 1 tablespoon rice wine
- 1 tablespoon minced fresh ginger
- 1 teaspoon garlic chili paste
- 1 teaspoon fish sauce
- ½ teaspoon toasted sesame oil
- sliced green onions (optional)
- toasted sesame seeds (optional)
Steps
In medium bowl, whisk together the orange juice, soy sauce, honey, hoisin sauce, rice wine, ginger, chili garlic sauce, fish sauce and sesame oil. Set aside
Place a high sided skillet or wok over medium heat. Add the olive oil and garlic. Cook the garlic for 1 minute or until fragrant. Remove the garlic from the pan and reserve
Add the onion to the pan, cook for 2 minutes. Stir in the zucchini, squash, broccoli and bell pepper, cook for an additional 1-2 minutes
Add the mushrooms to the pan and cook for 1-2 minutes or until tender. Stir in the edamame, corn, carrots and snow peas cooking for an additional minute
Pour the sauce over the beef stir fry and toss to combine. Cook for an additional 2-3 minutes tossing a few times to allow the sauce to thicken and caramelize
To serve, top the stir fry with sliced green onions and toasted sesame seeds, if desired
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