Vegetable Recipes

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This incredible one-pan meal features colorful, flavorful vegetables in a satiny, garlic-and-ginger infused soy glaze. You can use any vegetables you have on hand (and add protein), making it the perfect dish for any busy night! 

I'm obsessed with this incredible stir fry! It's insanely flavorful. The sauce is made with pantry staples and features soy, honey, sesame oil, and sriracha. The vegetable medley is made with ginger and garlic, so it's also rich in flavor. Put the vegetables and the sauce together and it's an explosion of flavors on the palate. 

This dish is vegetarian and gluten-free! To make sure it's gluten free, choose gluten-free soy sauce or tamari sauce (tamari is my personal favorite). To make sure it's vegan, use brown sugar instead of honey. If you want to add protein, chicken, steak, shrimp, and cubed tofu make great choices! Simply sauté the protein in the pan before adding the vegetables. 

This stir fry is awesome at any temperature! Since there's no animal protein, you can serve this dish hot, room temperature, and even chilled! That means it makes a great addition to any party spread or pot luck (especially if you're bringing the dish on a road trip)! 

You can serve this stir fry as an appetizer, side dish, or main dish. I served the vegetables and sauce over rice, making it a complete meal. That said, these glossy vegetables make an excellent side dish for chicken, steak, seafood, and pork. 

This stir fry isn't spicy, but it can be! The sauce calls for 1 tablespoon of sriracha hot sauce, but you can add more or less to suit your taste. And if you don't have sriracha, any hot sauce will do. 

I used bell peppers, carrot, peas, and onion, but use what you have! Excellent additions to this stir fry would be mushrooms, broccoli florets, and asparagus. Use what you have in your fridge and freezer!  

Serves 4

INGREDIENTS

For the stir fry sauce:

1/2 cup chicken broth, or vegetable broth

1/4 cup soy sauce, or tamari sauce

2 tablespoons honey or brown sugar

1 tablespoon sriracha hot sauce, or more/less to taste

1 tablespoon cornstarch

2 teaspoons toasted sesame oil

For the stir fry:

2 tablespoons olive oil or vegetable oil, divided

2-3 bell peppers (any color), seeded and sliced into thin strips

2 carrots, peeled and sliced into rounds or ovals

1/2 cup sliced red onion

1 tablespoon minced fresh ginger

2-3 cloves garlic, minced

Salt and freshly ground black pepper

1/2 cup frozen green peas, kept frozen until ready to use

For serving: Rice, or Asian noodles, or lettuce leaves, chopped green onions

INSTRUCTIONS

In a medium bowl, whisk together the broth, soy sauce, honey, sriracha, cornstarch, and sesame oil. Set aside. 

Heat the oil in a large skillet or wok over medium-high heat. Add the bell peppers, carrots, and onion and cook for 3 to 5 minutes, until tender-crisp, stirring frequently. Add the ginger and garlic and cook for 1 minute. Season the vegetables with salt and black pepper.

Whisk the stir fry sauce one more time to ensure the cornstarch isn’t stuck to the bottom of the bowl, then add the mixture to the pan. Bring to a simmer. Add the peas. Simmer for 1 to 2 minutes, until the sauce thickens and coats the vegetables. 

Spoon the vegetables over rice or noodles (or in lettuce leaves), top with green onions and serve.