I love my veggie’s and sometimes enjoy having a meatless meal. This recipe is so versatile, it can be used as a side dish or main with any combination of veggies that you love.
If you want to include meat just add some stir fried chicken, shrimps or thinly sliced beef.
Enjoy this stir fry on its own or over noodles. For a gluten free option serve it over rice or rice noodles and use gluten free soy sauce.
Here is how to get started:
Ingredients
3 Tbsp vegetable oil
2 tsp sesame oil
1 clove garlic minced
1 tsp fresh ginger minced
1 head broccoli cut into small florets
2 cups snow peas
1 red pepper sliced
1 cup carrots sliced (or use small mini carrots)
1 medium sized onion sliced
1 cup chicken stock
1 tbsp corn starch
2 tbsp soy sauce
Pinch of chili powder
1 tsp honey
Recipe
Combine 1 cup chicken stock with 1 tbsp cornstarch and 2 tbsp soy sauce until well blended. Set aside.
Heat oils together and stir fry garlic and ginger to bring out the flavours. Add sliced onions stirring for a few minutes. The broccoli and carrots go in next, stir fry for a few more minutes, add the snow peas. Keep stirring until the vegetables are tender and crisp, add the red peppers.
Stir the chicken stock mixture and mix with the vegetables. Sprinkle a pinch of chili powder and 1 tsp of honey, heat over medium high, stirring frequently until the sauce thickens. Add more stock if the mixture is too thick or if you want more sauce.
Tips:
Add more or less of soy sauce, chili powder or honey.
Drizzle a little sesame oil and soy sauce over the cooked vegetables. Finish off with a sprinkling of sesame seeds.
To speed up the cooking and cleanup, have all your veggie cut and portioned in advance.
Leftovers, if there are any, make for a delicious lunch.
