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Vegan Stir-Fry

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

    1. 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.
    2. 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.