VEGETABLE STIR FRY #veggies #asianfood

This vegetable pan fried food is a mix of brilliant veggies cooked in a sweet and exquisite nectar garlic sauce. A simple side dish or fundamental course that is light, new and absolutely delectable! Serve your veggie pan sear over rice for a total dinner.

I make a decent attempt to ensure all the produce that we purchase every week gets eaten. One of my preferred approaches to re-reason miscellaneous items of produce is to make a vegetable sautéed food. You can utilize whatever veggies you happen to have close by, and this dish makes for a flavorful meatless supper or side dish.

Pan fried food veggies are sound and an incredible method to get in your supplements! This blend of vegetables is low calorie and contains a lot of nutrients and minerals including Vitamin K, potassium, Vitamin C, folic corrosive, beta-carotene and cancer prevention agents.

Also Try Our Recipe : KALE SESAME NOODLES

INGREDIENTS
For the stir fry

• 1 tablespoon vegetable oil
• 1/2 cup carrots peeled and sliced
• 1 cup mushrooms sliced
• 1 cup broccoli florets
• 3/4 cup bell peppers sliced, I used red and yellow
• 1 cup snow peas trimmed
• 1/2 cup water chestnuts drained and sliced
• 3/4 cup baby corn drained and sliced
• 2 teaspoons garlic minced
• 1 teaspoon ginger minced
• salt and pepper to taste

For the sauce

• 1/4 cup vegetable broth can also use chicken broth or water
• 1/4 cup soy sauce
• 3 tablespoons honey
• 2 teaspoons cornstarch

INSTRUCTIONS

1. Heat the oil in a large pan over medium high heat. Add the carrots and mushrooms and cook for 4-6 minutes or until tender. 
2. Add the broccoli, bell peppers, snow peas, water chestnuts, baby corn and 2 tablespoons of water to the pan.
3. Cook for an additional 3-5 minutes or until vegetables are tender and water has mostly cooked off. 
4. Add the garlic and ginger and cook for 30 seconds. Season the vegetables with salt and pepper to taste.
5. In a bowl, whisk together the vegetable broth, soy sauce and honey.
6. Pour the soy sauce mixture over the vegetables and cook for 30 seconds.
7. In a small bowl mix the cornstarch with a tablespoon of cold water.
8. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken. 
9. Serve immediately, over rice if desired.

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