Ingredients
– 1 tablespoon olive oil
– 1 sliced red bell pepper
– 1 sliced yellow bell pepper
– 1 small sliced zucchini
– 1 cup sugar snap peas
– 1 cup sliced carrots
– 1 cup sliced mushrooms
– 2 cups broccoli
– 1 (15-ounce) can baby corn, drained
– 1 (8-ounce) can water chestnuts, drained
– Green onions for garnish
– Sesame seeds for garnish
– ¼ cup soy sauce
– 3 garlic cloves, minced
– 3 tablespoons brown sugar
– 1 teaspoon sesame oil
– ½ cup chicken broth
– 1 tablespoon cornstarch
Instructions
1-Heat the olive oil in a wok or large skillet over medium-high heat.
2-Add the sliced vegetables: red bell pepper, yellow bell pepper, zucchini, sugar snap peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts. Stir frequently and cook for 2 to 3 minutes until almost tender.
3-In a small bowl, whisk together the soy sauce, minced garlic, brown sugar, sesame oil, chicken broth, and cornstarch.
4-Pour the sauce over the vegetables and cook until it thickens and the veggies are tender.
5-Garnish with green onions and sesame seeds, then serve with rice or noodles.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍅 Cut vegetables into similar sizes for even and quick cooking.
🍳 Avoid overcrowding the pan to keep vegetables crisp.
🥢 Add proteins like chicken, shrimp, or tofu and nuts like cashews for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Stir frying
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 204
- Sugar: 15g
- Sodium: 649mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0.4mg