Go Back
–+ servings

California Vegetable Stir Fry with Sesame Ginger Sauce

A quick and colorful stir fry vegetables dish packed with fresh produce and a savory sauce, perfect over rice or quinoa.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 1
Course: Dinner, Quick Meals, Vegetarian
Cuisine: Asian
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1/2 cup low-sodium vegetable broth
  • 1/3 cup low-sodium soy sauce
  • 2 tablespoons honey
  • 2 teaspoons toasted sesame oil
  • 1 1/2 tablespoons fresh ginger, minced
  • 3 cloves garlic, minced
  • 1 tablespoon cornstarch
  • 1/8 teaspoon crushed red pepper flakes
For the Stir-Fry
  • 2 tablespoons California olive oil, divided
  • 2 cups broccoli florets, cut into bite-size pieces
  • 2 large carrots, sliced into thin rounds
  • 8 ounces cremini mushrooms, sliced
  • 1 cup sugar snap peas, trimmed
  • 1 large red bell pepper, cut into thin strips
  • 1 large yellow bell pepper, cut into thin strips
  • 4 medium green onions, sliced
For Serving
  • 1 tablespoon sesame seeds, toasted optional
  • cooked brown rice or quinoa for serving

Method
 

  1. In a small bowl or liquid measuring cup, whisk together the vegetable broth, soy sauce, honey, sesame oil, ginger, garlic, cornstarch, and red pepper flakes until smooth. Set aside.
  2. Heat 1 tablespoon of the olive oil in a large wok or skillet over medium-high heat. Add the broccoli and carrots and stir-fry, stirring often, for 2 minutes until they start to soften.
  3. Add the remaining 1 tablespoon olive oil along with the mushrooms and snap peas. Continue cooking, stirring frequently, for 2 more minutes.
  4. Add the red and yellow bell peppers and stir-fry for an additional 1 minute, until all vegetables are almost crisp-tender.
  5. Give the sauce a quick whisk to recombine, then pour it over the vegetables. Cook, stirring constantly, until the sauce thickens and coats the vegetables, about 1 to 2 minutes. Stir in the sliced green onions, then remove from heat.
  6. Serve the stir-fry immediately over cooked brown rice or quinoa, and garnish with toasted sesame seeds if desired.

Nutrition

Calories: 220kcalCarbohydrates: 28gProtein: 6gFat: 10gSaturated Fat: 1.5gSodium: 680mgFiber: 6gSugar: 16g

Notes

Substitute any veggies you have on hand like snow peas, zucchini, or baby corn.
For a gluten-free version, use tamari or coconut aminos instead of soy sauce.
Add a handful of roasted cashews or peanuts just before serving for extra crunch and protein.
Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a skillet or microwave.
To save prep time, buy pre-cut broccoli florets and shredded carrots.
Don't overcrowd the pan—cook in batches if needed to keep vegetables crisp.
Serve with a squeeze of fresh lime juice for a bright finish.

Tried this recipe?

Let us know how it was!