Veggie Stir-Fry

• servings: 8 servings
• active time: 10 minutes
• total time: 16 minutes

Ingredients

1/2 cup low-sodium soy sauce

2 tbsp sherry (or low-sodium vegetable broth)

2 tbsp packed brown sugar

2 tbsp cornstarch

2 tbsp sriracha (more or less to taste)

1 tbsp minced fresh ginger

3 tbsp peanut oil

1 whole yellow onion, cut into large chunks

1 whole red bell pepper, seeded and cut into large chunks

1 whole yellow bell pepper, seeded and cut into large chunks

2 whole garlic cloves, minced

2 whole medium zucchini, cut into large wedges

1 (15 oz) can baby corn, drained and halved crosswise

1 head broccoli, cut into florets

Cooked noodles or rice, for serving

Sesame seeds, for serving

Directions

In a bowl, mix together the soy sauce, sherry, brown sugar, cornstarch, sriracha, and ginger. Set aside.

Heat the oil in a large skillet over medium-high heat. Add the onion and peppers, and stir, cooking for 2 to 3 minutes. Add the garlic and cook for 30 seconds to 1 minute more, stirring continuously. Add the zucchini and stir it around, cooking it for 2 minutes more. Add the baby corn and broccoli and cook for a couple of minutes, then, while the veggies are still firm, pour in the sauce.

Stir the veggies in the sauce, cooking for 1 to 2 minutes more, or until the sauce is very thick. If it needs to be a little saucier, pour in 1/4 to 1/2 cup hot water and splash in a little more soy sauce. Serve over noodles or rice, with a sprinkling of sesame seeds. Tips: Prep all the veggies and make the sauce up to 24 hours ahead of time. Keep in separate containers in the fridge.

Nutrition

• Calories: 271
• Total Fat: 8 g
• Saturated Fat: 2 g
• Trans Fat: 0 g
• Cholesterol: 21 mg
• Sodium: 816 mg
• Total Carbohydrate: 38 g
• Dietary Fiber: 5 g
• Total Sugars: 10 g
• Protein: 10 g