Spicy Vegetable Stir Fry
from kristineskitchenblog.comSkip the takeout and make this delicious Vegetable Stir Fry at home! Stir fry veggies and my best stir fry sauce are quick and easy to make for a healthy dinner. You can make this recipe spicy or not spicy.
Servings: 4 servings
Calories: 277kcal
Ingredients
For the Sauce:
- ½ cup low sodium vegetable broth or chicken broth
- ⅓ cup low sodium soy sauce
- 2 tablespoons honey
- 2 teaspoons sesame oil
- 1 tablespoon minced fresh ginger
- 3 cloves garlic minced
- 1 tablespoon cornstarch
- crushed red pepper flakes or sriracha to taste, for spicy sauce
For the Stir-Fry
- 1 ½ tablespoons olive oil
- 1 red bell pepper thinly sliced into 1-inch long strips
- 8 ounces snap peas (about 3 cups)
- 2 medium/large yellow summer squash cut into bite-size pieces (about 3 cups)
For Serving:
- cooked brown rice
- ½ cup peanuts
- 3 green onions thinly sliced
Instructions
- Whisk together all sauce ingredients in a small bowl. Set aside.
- Heat oil in a large skillet or wok over medium-high heat. Add the bell pepper and snap peas and cook, stirring often, 2 minutes. Add the yellow squash and continue to cook, stirring often, until vegetables are almost crisp-tender, about 2 minutes.
- Pour the sauce into the pan with the vegetables and cook until thickened, stirring constantly, 1-2 minutes. Remove pan from heat.
- Serve stir-fry over brown rice, topped with peanuts and green onions.
Nutrition
Serving: 1/4 of recipe | Calories: 277kcal | Carbohydrates: 27g | Protein: 9g | Fat: 17g | Saturated Fat: 2g | Sodium: 838mg | Potassium: 641mg | Fiber: 5g | Sugar: 15g | Vitamin A: 1896IU | Vitamin C: 91mg | Calcium: 73mg | Iron: 3mg
