Vegetable Stir-Fry



A quick and flavorful vegetable stir-fry with a savory soy-based sauce, perfect for a satisfying meal.

Ingredients:
  • 2 cups cooked rice
  • 1 cup broccoli florets
  • 1 cup sliced bell peppers
  • 1 cup sliced carrots
  • 1 cup snap peas
  • 1 cup sliced mushrooms
  • 1/2 cup sliced onions
  • 2 cloves garlic, minced
  • 1/4 cup soy sauce
  • 2 tablespoons vegetable oil
  • 1 teaspoon sesame oil
  • 1 teaspoon grated ginger
  • 1/2 teaspoon red pepper flakes optional
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • Salt and pepper to taste

Instructions:

Combine the ginger, soy sauce, sesame oil, and red pepper flakes if using in a small bowl

Put aside

Make a slurry by whisking cornstarch and water in a separate small bowl

Put aside

In a large skillet or wok, heat the vegetable oil over high heat

Stir-fry the onions and minced garlic for one to two minutes, or until fragrant

To the skillet, add the bell peppers, carrots, snap peas, broccoli, and mushrooms

Vegetables should be stir-fried for 34 minutes to make them slightly soft but still crisp

After adding the soy sauce mixture to the vegetables, give them a good stir to coat

Stir-fry the cooked rice in the skillet for an additional two to three minutes, breaking up any clumps

After adding the cornstarch slurry to the stir-fry, cook it for a further two to three minutes, or until the sauce thickens and covers the ingredients

To taste, add salt and pepper for seasoning

If desired, top hot dish with chopped green onions

Savor your tasty stir-fried vegetables!


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