Ingredients: |
Ingredients: 1/2 c. low-sodium soy sauce
2 tbsp. sherry (or low-sodium vegetable broth)
2 tbsp. packed brown sugar
2 tbsp. cornstarch
2 tbsp. sriracha (more or less to taste)
1 tbsp. minced fresh ginger
3 tbsp. peanut oil
1 whole yellow onion, cut into large chunks
1 whole red bell pepper, seeded and cut into large chunks
1 whole yellow bell pepper, seeded and cut into large chunks
2 whole garlic cloves, minced
2 whole medium zucchini, cut into large wedges
1 15-ounce can baby corn, drained and halved crosswise
1 head broccoli, cut into florets
Cooked noodles or rice, for serving
Sesame seeds, for serving
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Directions: |
Directions:In a bowl, mix together the soy sauce, sherry, brown sugar, cornstarch, sriracha, and ginger. Set aside.
Heat the oil in a large skillet over medium-high heat. Add the onion and peppers, and stir, cooking for 2 to 3 minutes. Add the garlic and cook for 30 seconds to 1 minute more, stirring continuously. Add the zucchini and stir it around, cooking it for 2 minutes more. Add the baby corn and broccoli and cook for a couple of minutes, then, while the veggies are still firm, pour in the sauce.
Stir the veggies in the sauce, cooking for 1 to 2 minutes more, or until the sauce is very thick. If it needs to be a little saucier, pour in 1/4 to 1/2 cup hot water and splash in a little more soy sauce. Serve over noodles or rice, with a sprinkling of sesame seeds. |
This recipe for Veggie Stir-Fry is from