This is going to be your new go-to vegetarian simple stir fry recipe. The best part about it aside from being easy and healthy, is how versatile it is. You can make this more than once a week and switch it up by either adding tofu, other veggies, or make it into a salad and skip the "fry" part!
2 cups (200 g) roughly chopped broccoli
1 cup (128 g) diced carrots, red/orange/yellow pepper, mushrooms
1/2 cup chopped onion
Fresh snow pea leaves
2 Tbsp (30 ml) toasted sesame oil for sautéing (or sub peanut or coconut)
1/4 cup (60 ml) low-sodium soy sauce (make sure it’s gluten free if G-Free)
1 Tbsp (6 g) fresh grated ginger
2 Tbsp (27 g) organic brown sugar
1 Tbsp (15 ml) agave, maple syrup (or honey if not vegan)
1 Tbsp (7 g) cornstarch
In a small mixing bowl, whisk together all of the sauce ingredients – set aside.
To a large skillet over medium-high heat, add sesame oil and swirl to coat. Then add veggies and toss to coat.
Cook for 5-7 minutes, stirring often.
When the vegetables have some color and have softened a bit, add the sauce and stir. It should bubble and thicken.
Cook the mixture for 3-5 minutes, stirring often. When veggies are cooked to your preferred doneness, remove from heat.
Serve as is or over rice for a more filling meal. Best when eaten fresh, though will keep in the refrigerator for a couple days.