Veggie Stir Fry

Scale the recipe

Ingredients

• Broccoli florets
  $ per oz · prices vary by store
• Bell peppers, sliced
  $ per each · prices vary by store
• Snap peas
  $ per oz · prices vary by store
• Carrots, thinly sliced
  $ per each · prices vary by store
• Soy sauce
  $ per tbsp · prices vary by store
• Sesame oil
  $ per tsp · prices vary by store
• Cornstarch
  $ per tbsp · prices vary by store
• Brown sugar
  $ per tbsp · prices vary by store
• Garlic cloves, minced
  $ per cloves · prices vary by store
• Fresh ginger, grated
  $ per tbsp · prices vary by store
• Neutral oil (avocado or canola)
  $ per tbsp · prices vary by store
• Long-grain white rice (dry)
  $ per cup · prices vary by store

Steps

1. Make the sauce: whisk the soy sauce, cornstarch, brown sugar, sesame oil, and 2 tablespoons of water in a small bowl until smooth.
2. Prep the vegetables so everything is cut and ready: broccoli florets, sliced bell peppers, snap peas, and thinly sliced carrots.
3. Cook the rice according to the package directions. Start the stir-fry while it cooks.
4. Heat the neutral oil in a large skillet or wok over high heat until shimmering. Add the broccoli and carrots; stir-fry 3 minutes.
5. Add the bell peppers and snap peas; stir-fry 2 minutes more, until the vegetables are crisp-tender.
6. Stir in the garlic and ginger; cook 30 seconds. Pour in the sauce and toss 1-2 minutes, until the sauce turns glossy and thickens enough to coat the vegetables. Serve over the rice.