Ingredients
- 2 tablespoons olive oil
- 2 cups mixed vegetables (broccoli florets, sliced bell peppers, sliced carrots)
- 1 cup snap peas
- 1 cup sliced mushrooms
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- 1 teaspoon cornstarch
- 2 cups cooked brown rice (for serving)
- Optional: 1/4 cup chopped nuts (e.g., cashews or peanuts)
Instructions
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add mixed vegetables, snap peas, and mushrooms to the skillet. Stir-fry for 3-4 minutes until vegetables start to soften.
- Add minced garlic and grated ginger. Cook for another minute, stirring constantly.
- In a small bowl, whisk together soy sauce, honey, and cornstarch.
- Pour the sauce over the vegetables and stir to coat evenly. Cook for an additional 2-3 minutes until the sauce thickens slightly.
- Remove from heat and serve immediately over cooked brown rice.
- If desired, sprinkle chopped nuts on top for added crunch and protein.
Recipe Details
- Preparation Time: 5 minutes
- Cooking Time: 10 minutes
- Total Time: 15 minutes
- Servings: 4
Nutritional Information (per serving)
- Calories: 250
- Protein: 6g
- Carbohydrates: 40g
- Fiber: 5g
- Fat: 9g
- Sodium: 380mg
Tips and Variations
- For added protein, include tofu cubes or cooked chicken breast.
- Experiment with different vegetable combinations based on seasonal availability.
- Use tamari instead of soy sauce for a gluten-free option.
- Adjust the amount of honey to taste for desired sweetness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.