Easy Stir Fry Vegetables
Easy Stir Fry Vegetables - 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? Top the dish with cashews and serve over rice for a healthy and satisfying lunch or dinner.
- 1/2 pound broccoli
- 1 tablespoon canola or vegetable oil
- 3 small carrots, cut into matchstick strips
- 1 medium onion, cut into wedges
- 1 (8-ounce) can sliced water chestnuts, drained
- 1/4 cup honey
- 1/4 cup apple cider vinegar
- 2 tablespoons cornstarch
- 3 tablespoons lite soy sauce
- 1 (1-inch) piece of ginger, peeled and grated
- 1/4 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. Add the broccoli stems, carrots and onions to the skillet and 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