Description
A quick and colorful stir fry vegetable recipe featuring broccoli, mushrooms, bell pepper, and baby corn cooked in a savory soy-based sauce with a hint of ginger and sesame oil. Perfect as a healthy side dish or a light main course.
Ingredients
Scale
Vegetables
- 12 ounces Broccoli, cut into bite size pieces
- 8 ounces Mushrooms
- 1 Red bell pepper, large dice
- 14 ounces Canned baby corn
Sauce & Oils
- 2 tablespoons Peanut oil
- ½ cup Soy sauce
- 2 tablespoons Brown sugar
- 1 tablespoon Cornstarch
- 2 drops Sesame oil
- ¼ teaspoon Ground ginger
Instructions
- Heat oil: Heat peanut oil in a large skillet over medium-high heat to prepare for cooking the vegetables evenly.
- Cook broccoli: Add the broccoli to the skillet and cook for 2-3 minutes until slightly tender but still crisp.
- Add remaining vegetables: Add mushrooms, red bell pepper, and baby corn to the skillet and cook for an additional 5 minutes, stirring occasionally.
- Mix sauce: In a small bowl, whisk together soy sauce, brown sugar, cornstarch, sesame oil, and ground ginger until smooth.
- Combine sauce and veggies: Pour the sauce over the vegetables in the skillet and cook for approximately 5 minutes, stirring frequently, until the sauce thickens and evenly coats the vegetables.
- Serve: Remove from heat and serve immediately while warm.
Notes
- Feel free to substitute vegetables with your favorites, such as snap peas or carrots.
- For added protein, toss in tofu or cooked chicken before adding the sauce.
- Adjust the amount of soy sauce and brown sugar according to your taste preference.
- Serve with steamed rice or noodles for a complete meal.
