This vegan stir-fry is quick and easy to make at home! Just toss fresh vegetables with a homemade sauce for a flavorful weeknight meal.
Ingreadient
- 1 cup vegetable broth
- 1/3 cup soy sauce
- 3 tablespoons packed brown sugar
- 1 tablespoon cornstarch
- 3 garlic cloves, minced
- 1 tablespoon minced fresh gingerroot
- 2 teaspoons sesame oil
- 3 tablespoons olive oil, divided
- 4 cups fresh broccoli florets
- 2 cups fresh sugar snap peas
- 1-1/2 cups julienned carrots
- 1 cup julienned onions
- 2 cups sliced fresh mushrooms
- 2 cups julienned sweet red pepper
- 1 cup canned whole baby corn
- 3 green onions, thinly sliced
- 1 tablespoon sesame seeds
- Hot cooked rice, optional
Direction
- In a small bowl, combine the first 7 ingredients until smooth; set aside. In a large skillet or wok, heat 2 tablespoons olive oil over medium-high heat. Add broccoli, snap peas, carrots and onions. Stir-fry 5 minutes. Add mushrooms, sweet red pepper, corn and remaining 1 tablespoon olive oil; cook until vegetables are crisp-tender, 4-5 minutes longer.
- Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until sauce is thickened, 1-2 minutes. Top with green onions and sesame seeds. If desired, serve with rice.