Name: Easy Stir Fry Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: American, Chinese
Ingredients: 2 tablespoons extra-virgin olive oil; 1 red bell pepper (stemmed, seeded, and sliced); 1 yellow bell pepper (stemmed, seeded, and sliced); 8 ounces cremini mushrooms (stemmed and sliced); 3 cups small broccoli florets; 1 cup sugar snap peas; 1 cup thinly sliced carrots; 3 green onions (thinly sliced); Sesame seeds (for garnish); ½ cup water; ⅓ cup low-sodium soy sauce; 1 tablespoon honey or brown sugar; 1 tablespoon rice vinegar; 2 teaspoons toasted sesame oil; 2 garlic cloves (grated); 2 teaspoons grated fresh ginger; 1 tablespoon cornstarch; ½ teaspoon red pepper flakes (optional)

Easy Stir Fry Recipe

This vegetable stir fry recipe is a quick, easy, and delicious weeknight dinner! It's filled with colorful vegetables and cooked in a sweet and savory sauce. Use certified gluten-free low-sodium tamari to make this recipe gluten-free.

20 min total 10 min prep 10 min cook 4

Instructions

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1 Make the stir fry sauce: In a medium bowl, whisk together the water, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, cornstarch, and red pepper flakes, if using.
2 Make the stir fry. Heat the olive oil in a large skillet or wok over high heat. Add the red and yellow peppers, mushrooms, broccoli, snap peas, and carrots and toss. Cook, stirring occasionally, for 3 to 4 minutes, or until the vegetables soften slightly.
3 Reduce the heat to medium and pour in the stir fry sauce. Stir and cook for 1 to 2 minutes, or until the sauce thickens and the vegetables are crisp-tender. Season to taste. Top with the green onions and sesame seeds and serve.