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Vegetable Stir-Fry | What's For Dinner

Ingredients

2 cups broccoli florets1 cup snap peas1 medium red bell pepper, sliced1 cup shiitake mushrooms, sliced2 medium carrots, thinly sliced on diagonal3 cloves garlic cloves, minced1 tbsp fresh ginger, grated3 tbsp soy sauce1 tbsp rice vinegar1 tsp cornstarch2 tbsp water2 tbsp vegetable oil1 tsp sesame oil3 cups cooked jasmine rice

Instructions

1

Mix soy sauce, rice vinegar, cornstarch, and water in a small bowl. Set aside.

2

Heat vegetable oil in a large wok or skillet over the highest heat. Add broccoli and carrots first (they take longest). Stir-fry 3 minutes.

Tip: Cut everything before you start cooking. Stir-frying moves fast and there's no time to prep mid-cook.

3

Add bell pepper, snap peas, and mushrooms. Stir-fry 2 more minutes.

4

Push vegetables to the sides. Add garlic and ginger to the center of the pan, cook 30 seconds. Toss everything together.

5

Pour in the sauce and toss until everything is coated and glossy (about 1 minute). Finish with sesame oil. Serve over jasmine rice.

Nutrition per Serving

240kcal

Calories

8g

Protein

38g

Carbs

8g

Fat

5g

Fiber

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Vegetable Stir-Fry

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