Easy Veggie Stir Fry

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

  • Stir Fry Sauce

  • ½ cup water

  • â…“ 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

    Instructions:

  • 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.

  • 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.

  • 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.