Veggie Stir Fry

• servings: 4 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

1 large carrot (sliced)

2 cups medium broccoli florets

8 oz can baby corn spears (drained)

8 oz mushrooms (white or brown) (sliced or quartered)

1 whole pepper (red, yellow or orange) (seeded and sliced)

2 Tbsp cooking oil (extra light olive oil or canola)

2 Tbsp unsalted butter

3 garlic cloves (peeled and minced)

2 tsp ginger (minced)

1/4 cup chicken broth (or vegetable broth for vegetarian)

½ tsp cornstarch

3 Tbsp low sodium soy sauce (use Tamari for gluten free)

2 Tbsp honey

¼ tsp hot sauce (optional, Frank's or Sriracha work great)

Directions

In a large non-stick skillet or wok, over medium heat, heat the oil. Add the vegetable and stir fry about 3 minutes or until vegetables are crisp-tender. Add the butter, garlic, ginger and cook until fragrant.

In a small bowl, combine all the ingredients for the stir fry sauce. Pour the sauce over the vegetables and stir.

Turn heat down to medium/low and cook 3-4 minutes, until sauce thickens and vegetables are desired tenderness.

Nutrition

• Calories: 256 kcal
• Total Fat: 14 g
• Saturated Fat: 5 g
• Cholesterol: 15 mg
• Sodium: 444 mg
• Total Carbohydrate: 31 g
• Dietary Fiber: 4 g
• Total Sugars: 15 g
• Protein: 7 g