This Vegetable Stir Fry is a healthy and easy dinner for busy weekdays. You can use almost any vegetables and my easy sauce to make this dish in under 20 minutes!
Cut broccoli into small florets and slice carrots into small sticks or thin disks.
2 cups broccoli florets, 2 carrots
Slice mushrooms.
6 baby Bella mushrooms
Make the sauce: mix all ingredients in a bowl or glass jar. Set aside.
¼ cup low-sodium soy sauce, ½ cup water, 3 tablespoons packed brown sugar or honey, 2 teaspoons apple cider vinegar, 1 teaspoon sesame oil, 2 teaspoons cornstarch
In a large skillet, heat up olive oil.
1 tablespoon olive oil
Add minced garlic and ginger. Saute for 2 minutes, stirring often.
3 garlic cloves, 1 teaspoon grated fresh ginger
Add onions and peppers. Saute until onions are translucent, about 5 minutes. Stir often.
Add cabbage and cook until soft.
2 cups shredded green cabbage
Add broccoli and carrots. Cook until broccoli is vibrant green and softer.
Add mushrooms, beans and spinach. Cook until the spinach is wilted.
1 cup lima beans, 2 cups fresh spinach
Add stir fry sauce and cook until it thickens.
Serve stir fry over rice or noodles.
Notes
Peppers: you can use green, red, orange or yellow pepper or a combination of a few for more color.
For a little bit more spice, add crushed red pepper flakes with garlic and ginger. You can also add gochujang sauce ad the end.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.