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Easy and delicious Stir Fry Vegetables
This is the kind of dish you’ll love having in your back pocket for a quick meatless-Monday meal, any day of the week!
This is one of those ‘lost but never forgotten’ recipes I used to make all the time. I remember that my kids always enjoyed it, so if they’ll eat it, I bet your kids will too!
Who doesn’t love a true 15 minute meal loaded with tender crisp broccoli, carrots, onions, and water chestnuts coated in a tangy, sweet sauce, then topped with cashews and served over a bowl of rice? Did I mention it’s healthy too?
Ingredients for Stir Fry Vegetables:
- apple cider vinegar
- low sodium soy sauce
- fresh ginger
- vegetable oil
- canned sliced water chestnuts
- unsalted roasted cashews
- toasted sesame seeds
How to make easy Stir Fry Vegetables:
First combine the sauce ingredients: honey, vinegar, cornstarch, soy sauce and ginger.
Next prepare the broccoli by separating the tops into florets, and peel and slice the stems into matchstick strip or rounds.
Heat a large skillet or wok over medium-high heat. Add the oil and heat until shimmering. Stir in the broccoli stems, carrots and onions. Stir fry until crisp-tender then add the florets and water chestnuts.
Remove the pan from the heat. Add the sauce mixture and stir to coat the vegetables.
Serve over rice garnished with cashews and sesame seeds.
The sauce is easily doubled for serving over rice.
First, you don’t have to limit this dish to just broccoli, onions and carrots. Feel free to clean out the vegetable drawer and cook up whatever you have on hand. Peppers or snow peas are terrific additions and if you have leftover chicken, toss it in too.
If serving with rice or noodles, you can easily double the sauce ingredients. It’s all good!
Serve these easy Stir-Fry Vegetables as a meatless main course or vegetable side dish.
I don’t often see water chestnuts used in recipes any more, but I love their crispy crunch. Don’t forget the cashews and a few toasted sesame seeds too.
This is the perfect easy-to-make vegetable dish that doubles as a meatless main. It’s highly adaptable to just about any vegetable, or any protein including tofu.
Finally, you might want to set the table before the vegetables are chopped and the sauce is blended, because this cooks in about 5 minutes!
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Easy Stir Fry Vegetables
- ¼ cup honey
- ¼ cup apple cider vinegar
- 2 tablespoons cornstarch
- 3 tablespoons low sodium soy sauce
- 1 tablespoon fresh ginger peeled and grated (about 1-inch piece)
- ½ pound broccoli
- 1 tablespoon canola or vegetable oil
- 3 carrots cut into matchstick strips
- 1 onion cut into wedges
- 8 ounce can sliced water chestnuts drained
- ¼ cup unsalted roasted cashews
- 1 teaspoon toasted sesame seeds
- In a 1 cup measure, combine the honey, vinegar, cornstarch, soy sauce, and ginger. Set aside
- Separate broccoli into florets. Slice the broccoli stems into matchstick strips.
- Heat a large skillet over medium-high heat. Add canola oil and heat until shimmering. Stir in the broccoli stems, carrots and onions. Stir fry until tender-crisp, about 3 minutes. Add the broccoli florets and water chestnuts and stir for 1 minute or until the broccoli florets turn bright green in color.
- Remove the pan from the heat. Stir the soy sauce mixture and pour over the vegetables. It will thicken quickly so be ready to gently stir the vegetables so they will all be coated in the sauce. If you feel it's too thick, add a tablespoon or two of water to the pan. Gently stir until all vegetables are coated.
- Serve the vegetables as a side dish or over rice for a meatless main. Sprinkle with a few cashews and sesame seeds and enjoy.
- Light corn syrup can be substituted for the honey.
- Substitute peanuts for the cashews if desired
- Serve with rice for a meatless, healthy quick and easy weeknight meal
- Add rotisserie chicken at the final step to add protein
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