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Vegetable Stir-Fry

Last updated: January 2, 2019

This veggie stir-fry is full of intense, robust ginger and spice!

Sauce:

  • 1/2 cup low-sodium soy sauce
  • 2 Tbsp. vegetable broth
  • 2 Tbsp. brown sugar
  • 2 Tbsp. corn starch
  • 1 Tbsp. minced ginger
  • 2 Tbsp. Sriracha or other hot sauce to taste
  • 2 Tbsp. peanut oil

Stir-fry:
1 yellow onion (sliced in large pieces)
2 red peppers (cut into large chunks)
2 cloves garlic (minced)
2 medium zucchini (cut into small wedges)
1 medium yellow summer squash (cut into small wedges)
1 head broccoli (cut into florets)

Mix all sauce ingredients in a small bowl and set aside. Heat oil in a wok or large skillet on medium-high heat. Add garlic, onion and peppers. Cook for 3-5 minutes. Then add zucchini, yellow squash and broccoli. Stir constantly and cook until veggies are slightly tender. Stir in sauce and cook for 2-3 minutes, or until sauce is thick. Serve with brown rice or rice noodles.

Notes: Pick up fresh vegetables from the local farmers market or save time buying them pre-cut. Experiment with different vegetables for greater variety!
For added protein, try this recipe with your favorite lean meat or beans.

Makes 4 servings.
Per serving: 280 calories. Fat: 16.3 grams. Saturated Fat: 1.4 grams. Sodium: 561 milligrams. Fiber: 8.7 grams. Total Carbohydrates: 27.2 grams. Sugars: 11.6 grams. Protein: 12.1 grams.

Recipe adapted from aahs.org. Image courtesy of Flickr.

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