EASY Vegetable Stir Fry

• portions: Servings: 4
• temps actif: 10 minutes
• temps total: 25 minutes

Ingrédients

Vegetable Stir Fry:

1 large carrot, sliced

2 cups medium broccoli florets

8 oz can baby corn spears, drained

8 oz mushrooms (white or brown), sliced or quartered

1 whole pepper (red, yellow or orange), seeded and sliced

2 Tbsp cooking oil , (extra light olive oil or canola)

2 Tbsp unsalted butter

3 garlic cloves, peeled and minced

2 tsp ginger, minced

Stir Fry Sauce:

1/4 cup chicken broth, (or vegetable broth for vegetarian)

½ tsp cornstarch

3 Tbsp low sodium soy sauce, (use Tamari for gluten free)

2 Tbsp honey

¼ tsp hot sauce, optional (Frank's or Sriracha work great)

Instructions

In a large non-stick skillet or wok, over medium heat, heat the oil. Add the vegetable and stir fry about 3 minutes or until vegetables are crisp-tender. Add the butter, garlic, ginger and cook until fragrant.

In a small bowl, combine all the ingredients for the stir fry sauce. Pour the sauce over the vegetables and stir.

Turn heat down to medium/low and cook 3-4 minutes, until sauce thickens and vegetables are desired tenderness.