Veggie Stir Fry

Preparation Instructions

1. Mix the sauce—In a small bowl, stir together soy sauce, water, brown sugar, cornstarch, ginger, and toasted sesame oil. Set aside
2. Stir fry the veggies—Heat 2 tablespoons olive oil in a large nonstick skillet or wok over medium-high heat. Sauté the mushrooms, carrots, bell peppers, and broccoli for about 5 minutes. Add in the garlic and snow peas and continue cooking for about a minute
3. Finish and serve—Pour in sauce. Continue cooking, stirring frequently, until vegetables are tender but still crisp—about 5 minutes. Serve piping hot

Tips

• Don’t overdo it—Stir fry vegetables quickly in a hot pan just till they’re just cooked. Extra time over the heat leads to soggy, sad results that put fresh produce to shame
• Timing is key—Tougher vegetables like carrots and broccoli take longer to cook, so wait till they’re almost done before adding tender, quick-cooking ingredients like snow peas
• Missing the Meat? You can easily add chicken or steak to this stir fry. Before cooking veggies, heat a little olive oil in the skillet and brown the meat till it’s almost done. Remove from the pan and set aside. Add meat back to the skillet after you stir in the sauce, and proceed with the rest of the recipe
• Clean out your crisper drawer—Stir fries are a great way to use up any past-prime produce. Our recipe works well with any combo of vegetables from asparagus to zucchini. Or try it with frozen veggie blends when your favorite vegetables are out of season
• Store leftover stir fry refrigerated in an airtight container for up to 3 or 4 days. Reheat to desired temperature in a skillet or microwave