How To Make Stir Fry Veggies
Take out your woks and get cooking on this mouthwatering stir fry in time for lunch! It’s loaded with refreshing veggies for a healthier and filling meal.
In medium bowl, whisk together the orange juice, soy sauce, honey, hoisin sauce, rice wine, ginger, chili garlic sauce, fish sauce and sesame oil. Set aside
Place a high sided skillet or wok over medium heat.
Add the olive oil and garlic.
Cook the garlic for 1 minute or until fragrant. Remove the garlic from the pan and reserve.
Add the onion to the pan, then cook for 2 minutes.
Stir in the zucchini, squash, broccoli and bell pepper, then cook for an additional 1 to 2 minutes.
Add the mushrooms to the pan, then cook for 1 to 2 minutes or until tender.
Stir in the edamame, corn, carrots and snow peas, then cook for an additional 1 minute.
Pour the sauce over the beef stir fry, then toss to combine.
Cook for 2 to 3 minutes, tossing a few times to allow the sauce to thicken and caramelize.
Top the stir fry with sliced green onions and toasted sesame seeds, if desired.
Serve warm, and enjoy!
- Calories: 222.14kcal
- Fat: 6.56g
- Saturated Fat: 0.81g
- Trans Fat: 0.00g
- Monounsaturated Fat: 3.53g
- Polyunsaturated Fat: 0.91g
- Carbohydrates: 35.48g
- Fiber: 6.15g
- Sugar: 22.44g
- Protein: 7.97g
- Cholesterol: 0.08mg
- Sodium: 729.07mg
- Calcium: 94.54mg
- Potassium: 747.82mg
- Iron: 3.41mg
- Vitamin A: 190.24µg
- Vitamin C: 126.17mg
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