Stir Fry Veggies
Ready in minutes, Stir Fry Veggies is light, quick and easy for busy weeknight dinners.
Foto: Spend With Pennies
Ingredients
- 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
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
Loading comments...