Soy Ginger Vegetable Stir-Fry

This is a quick and easy stir-fry with a rainbow of sautéed vegetables coated with a soy ginger sauce that will fill your home with the most fabulous savory scents! Serve over rice or gluten-free rice noodles.

Updated at: Thu, 17 Aug 2023 00:08:17 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories199 kcal (10%)

Total Fat8.8 g (13%)

Carbs23.7 g (9%)

Sugars11.4 g (13%)

Protein7.3 g (15%)

Sodium1899.3 mg (95%)

Fiber4.5 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

½ cupgluten-free soy sauce

2 tablespoonsrice vinegar

2 tablespoonslight brown sugar

packed

2 tablespoonscornstarch

1 tablespoonminced ginger

1 teaspoonsesame oil

¼ teaspoonsriracha

2 tablespoonsvegetable oil

2 cupsbroccoli florets

1 cupcarrots

peeled and sliced

1sweet onion

medium, peeled and thinly sliced

1 cupwhite button mushrooms

sliced

2 cupssugar snap peas

1 teaspoonsesame seeds

Instructions

Step 1

In a small bowl add soy sauce, rice vinegar, brown sugar, cornstarch, ginger, sesame oil, and sriracha and whisk until combined.

Step 2

Heat vegetable oil in a large skillet over medium-high heat. Add garlic, broccoli, carrots, onions, and peppers, and cook for 2-3 minutes. Add mushrooms and snap peas and allow to cook for 2-3 minutes longer.

Step 3

Stir in sauce and allow to cook for 1-2 minutes until vegetables are coated and sauce has thickened.

Step 4

Sprinkle with sesame seeds