Description

This Healthy Spring Veggie Stir-Fry is packed with crisp vegetables and a light homemade sauce, served over brown rice for a quick and wholesome dinner.

Ingredients

Scale

1 tbsp olive oil

1 cup sliced carrots

1 cup broccoli florets

1 cup snap peas

1 red bell pepper, sliced

1 zucchini, sliced into half-moons

2 cloves garlic, minced

1 tbsp fresh ginger, grated

3 tbsp low-sodium soy sauce

1 tbsp honey

1 tsp rice vinegar

1 tsp cornstarch

2 tbsp water

2 cups cooked brown rice

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Instructions

1. Heat olive oil in a large skillet or wok over medium-high heat.

2. Add carrots and broccoli and stir-fry for 3-4 minutes until slightly tender.

3. Stir in snap peas, bell pepper, and zucchini. Cook for another 3-4 minutes, stirring frequently.

4. Add garlic and ginger and cook for 30 seconds until fragrant.

5. In a small bowl, whisk together soy sauce, honey, rice vinegar, cornstarch, and water.

6. Pour the sauce over the vegetables and cook for 1-2 minutes until thickened.

7. Serve hot over cooked brown rice.

Notes

For extra protein, add cubed tofu or roasted cashews at the end. You can swap in asparagus or mushrooms if desired.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Stovetop
Cuisine: Asian-inspired