Veggie Stir Fry

Name: Veggie Stir Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian, Chinese
Ingredients: 1 large carrot, sliced; 2 cups broccoli florets; 1 (8 oz) can baby corn, drained; 8 oz mushrooms, sliced or quartered; 1 bell pepper (red, yellow, or orange), sliced; 2 tablespoons cooking oil; 2 tablespoons unsalted butter; 3 garlic cloves, minced; 2 teaspoons ginger, minced; ¼ cup vegetable broth; ½ teaspoon cornstarch; 3 tablespoons low-sodium soy sauce (or tamari); 2 tablespoons honey; ¼ teaspoon hot sauce

3 steps

Prep:10minCook:10min

A quick, colorful stir fry loaded with crisp-tender vegetables and tossed in a savory-sweet sauce. This easy dish is perfect for busy nights and pairs well with rice or noodles for a balanced meal.

Updated at: Wed, 29 Apr 2026 04:17:48 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories198.4 kcal (10%)

Total Fat13 g (19%)

Carbs18.9 g (7%)

Sugars12.3 g (14%)

Protein4.8 g (10%)

Sodium552.7 mg (28%)

Fiber3.3 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Step 1

Heat oil in a large skillet or wok over medium heat. Add vegetables and stir fry for about 3 minutes, until crisp-tender. Add butter, garlic, and ginger, and cook until fragrant.

Step 2

In a small bowl, whisk together all sauce ingredients. Pour over vegetables and stir well.

Step 3

Reduce heat to medium-low and cook for 3–4 minutes, until the sauce thickens and vegetables reach desired tenderness.