Ingredients: – 2 tablespoons vegetable oil – 1 red bell pepper, thinly sliced – 1 yellow bell pepper, thinly sliced – 1 onion, thinly sliced – 1 carrot, thinly sliced – 1 zucchini, thinly sliced – 1 cup broccoli florets – 1 cup snap peas – 2 cloves garlic, minced – 1 tablespoon fresh ginger, minced – 1/4 cup low-sodium soy sauce – 2 tablespoons cornstarch – 1/2 cup water – Salt and pepper to taste Instructions: 1. Heat the vegetable oil in a large pan or wok over medium-high heat. 2. Add the onions, bell peppers, and carrots to the pan. Stir fry for about 5 minutes, or until the vegetables are tender. 3. Add the zucchini, broccoli, snap peas, garlic, and ginger to the pan. Continue to stir fry for another 3-5 minutes. 4. In a small bowl, mix together the soy sauce, cornstarch, and water. Stir until the cornstarch is fully dissolved. 5. Pour the soy sauce mixture over the vegetables in the pan and stir well to combine. Continue cooking for another 2-3 minutes, or until the sauce has thickened. 6. Season the stir fry with salt and pepper to taste. 7. Serve the vegetable stir fry hot, over rice or noodles if desired. Note: You can add any vegetables of your choice. You can also add tofu, chicken, or shrimp for a non-vegetarian version. Enjoy!
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Vegetable Stir Fry
Description
A colorful vegetable stir fry with a soy sauce glazeVegetable Stir Fry Ingredients
Instructions
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Stir-fry vegetables in soy sauce and garlic, serve hot.
