Vegetable Stir Fry

• servings: 6 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

1 tablespoon vegetable oil

1 cup sliced crimini mushrooms

2 cups broccoli florets

1 15-ounce can baby corn, drained (optional)

1 red bell pepper, thinly sliced

4 ounces snap peas

1 cup sliced zucchini

1 cup peeled and thinly sliced carrot rounds

½ cup low-sodium soy sauce or tamari

1 tablespoon toasted sesame oil

4 cloves garlic, minced

2 teaspoons freshly grated ginger

¼ cup brown sugar or honey

Pinch red pepper flakes (optional)

2 tablespoons cornstarch or arrowroot starch

¼ cup thinly sliced green onions

Directions

Heat the oil in a large skillet or wok over medium-high heat

Once the oil is glistening, add the mushrooms, broccoli, baby corn, bell pepper, snap peas, zucchini, and carrots; toss to coat

Cook, stirring often, until vegetables are bright and just tender, 5-6 minutes

Meanwhile, in a small bowl, combine the soy sauce, sesame oil, garlic, ginger, brown sugar and red pepper flakes, if using

In a separate small bowl, combine the cornstarch with ½ cup cold water

Stir the cornstarch mixture into the sauce

Pour the sauce over the vegetables and toss to coat

Bring to a simmer and cook until the sauce has thickened and vegetables are tender, about 5 more minutes

Divide among 6 plates and top with green onions to serve.

Nutrition

• Calories: 146
• Total Fat: 1 g
• Saturated Fat: 1 g
• Cholesterol: 0 mg
• Sodium: 782 mg
• Total Carbohydrate: 21 g
• Dietary Fiber: 3 g
• Total Sugars: 10 g
• Protein: 5 g