Recipe Background
Woo-hoo! It's Yummy Veggie Stir-Fry night! The night when we consume helping upon helping of veggies and we actually love every drop of it! This very simple, 15-minute meal is such a breeze to fry up and so filled with flavor, too. It comes with just about every veggie you can imagine, and you can absolutely switch them out for what you have in your pantry, too! Swimming in a tangy, savory sauce that has a little kick for extra fun, Yummy Veggie Stir-Fry tastes even better served over your go-to noodles or rice to ensure you get every last drop of sauce. Here's to being excited about eating your veggies!
Woo-hoo! It's Yummy Veggie Stir-Fry night! The night when we consume helping upon helping of veggies and we actually love every drop of it! This very simple, 15-minute meal is such a breeze to fry up and so filled with flavor, too. It comes with just about every veggie you can imagine, and you can absolutely switch them out for what you have in your pantry, too! Swimming in a tangy, savory sauce that has a little kick for extra fun, Yummy Veggie Stir-Fry tastes even better served over your go-to noodles or rice to ensure you get every last drop of sauce. Here's to being excited about eating your veggies!
Ingredients
- 1/2 cup low-sodium soy sauce plus more to taste
- 2 tablespoons sherry
- 2 tablespoons brown sugar packed
- 2 tablespoons cornstarch
- 2 tablespoons sriracha
- 1 tablespoon fresh ginger minced
- 3 tablespoons peanut oil
- 1 yellow onion cut into large chunks
- 1 red bell pepper seeded and cut into large chunks
- 1 yellow bell pepper seeded and cut into large chunks
- 2 cloves garlic minced
- 2 medium zucchinis cut into large wedges
- 1 (15-ounce) can baby corn drained and halved crosswise
- 1 head broccoli cut into florets
- 1/4-1/2 cup hot water optional
- noodles or rice to taste, cooked, for serving
- sesame seeds to taste, for serving
Directions
- In a bowl, mix the soy sauce, the sherry, the brown sugar, the cornstarch, the sriracha, and the ginger together.
- In a large skillet over medium-high heat, heat the peanut oil.
- Add the onion, the red bell pepper, and the yellow bell pepper to the oil and cook, while stirring, until they are tender, about 2-3 minutes.
- Add the garlic to the veggie mixture and cook, stirring continuously, until the garlic is fragrant, about 30 seconds.
- Add the zucchinis to the veggie mixture and cook, while stirring, until tender, about 2 minutes.
- Add the baby corn and the broccoli to the veggie mixture and cook until they are slightly tender, about 2-3 minutes.
- Add the sauce to the veggie mixture and stir to coat.
- Cook the veggie mixture until the sauce is very thick, about 1-2 minutes. If the sauce needs to be thinned, add 1/4-1/2 cup of hot water and more of the soy sauce.
- Serve the stir-fry over the noodles and sprinkle with the sesame seeds.
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