This veggie stir-fry is full of intense, robust ginger and spice!
- 1/2 cup low-sodium soy sauce
- 2 Tbsp. vegetable broth
- 2 Tbsp. brown sugar
- 2 Tbsp. corn starch
- 1 Tbsp. minced ginger
- 2 Tbsp. Sriracha or other hot sauce to taste
- 2 Tbsp. peanut oil
1 yellow onion (sliced in large pieces)
2 red peppers (cut into large chunks)
2 cloves garlic (minced)
2 medium zucchini (cut into small wedges)
1 medium yellow summer squash (cut into small wedges)
1 head broccoli (cut into florets)
Mix all sauce ingredients in a small bowl and set aside. Heat oil in a wok or large skillet on medium-high heat. Add garlic, onion and peppers. Cook for 3-5 minutes. Then add zucchini, yellow squash and broccoli. Stir constantly and cook until veggies are slightly tender. Stir in sauce and cook for 2-3 minutes, or until sauce is thick. Serve with brown rice or rice noodles.
Notes: Pick up fresh vegetables from the local farmers market or save time buying them pre-cut. Experiment with different vegetables for greater variety!
For added protein, try this recipe with your favorite lean meat or beans.
Makes 4 servings.
Per serving: 280 calories. Fat: 16.3 grams. Saturated Fat: 1.4 grams. Sodium: 561 milligrams. Fiber: 8.7 grams. Total Carbohydrates: 27.2 grams. Sugars: 11.6 grams. Protein: 12.1 grams.
Recipe adapted from aahs.org. Image courtesy of Flickr.