Easy Stir Fry Recipe

Name: Easy Stir Fry Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
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); ½ cup water; ⅓ 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)

This vibrant and colorful stir fry is packed with fresh vegetables and a delightful sauce that brings everything together beautifully. It's a quick and healthy meal perfect for busy weeknights or when you want to impress your friends with minimal effort!

10mCook

10mPrep

EasyDifficulty

0Forks

0Cooked

Ingredients

2 tablespoonsextra-virgin olive oil
1red bell pepper (stemmed (seeded, and sliced))
1yellow bell pepper (stemmed (seeded, and sliced))
8 ouncescremini mushrooms (stemmed and sliced)
3 cupssmall broccoli florets
1 cupsugar snap peas
1 cupthinly sliced carrots
3green onions (thinly sliced)
Sesame seeds (for garnish)
½ cupwater
⅓ cuplow-sodium soy sauce
1 tablespoonhoney or brown sugar
1 tablespoonrice vinegar
2 teaspoonstoasted sesame oil
2garlic cloves (grated)
2 teaspoonsgrated fresh ginger
1 tablespooncornstarch
½ teaspoonred pepper flakes (optional)

Instructions

Step 0 of 8 completed

In a large skillet or wok, heat the olive oil over medium-high heat until shimmering.

Add the sliced garlic and grated ginger, stirring quickly for about 30 seconds until fragrant.

Toss in the red and yellow bell peppers, carrots, and cremini mushrooms. Stir-fry for about 3-4 minutes until they start to soften.

Add the broccoli florets and sugar snap peas to the skillet. Continue to stir-fry for another 2-3 minutes until the vegetables are vibrant and tender-crisp.

In a small bowl, whisk together the soy sauce, honey or brown sugar, rice vinegar, toasted sesame oil, cornstarch, and water until smooth.

Pour the sauce over the vegetables, stirring to coat everything evenly. Cook for an additional 1-2 minutes until the sauce thickens slightly.

Sprinkle with red pepper flakes if you like a bit of heat, and toss in the sliced green onions just before serving.

Garnish with sesame seeds and serve hot over rice or noodles, if desired.

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Adapted from loveandlemons.com. Ingredients sourced from the original; description and instructions are original to Fork.