Easy Stir Fry Vegetables
A 15 minute meal loaded with tender crisp broccoli, carrots, onions, and water chestnuts coated in a tangy, sweet sauce.
Servings: 4
Calories: 250kcal
Ingredients
- 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
Instructions
- 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.
Notes
- 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
Nutrition
Calories: 250kcal | Carbohydrates: 43g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 459mg | Potassium: 534mg | Fiber: 5g | Sugar: 24g | Vitamin A: 7997IU | Vitamin C: 56mg | Calcium: 64mg | Iron: 2mg