Nut-free Vegetable Stir Fry
This Nut-Free Vegetable Stir Fry is a delicious and allergy-friendly dish that's perfect for a quick and healthy meal.
Ingredients
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 2 bell peppers, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 3 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1/4 cup water
- Salt and pepper to taste
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the onion and cook for 2-3 minutes until softened.
- Add the bell peppers, broccoli, snap peas, and garlic. Cook for 5-6 minutes until the vegetables are tender-crisp.
- In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, cornstarch, and water.
- Pour the sauce over the vegetables and toss to coat. Cook for 2-3 minutes until the sauce thickens.
- Season with salt and pepper to taste.
- Serve the stir fry hot and enjoy!
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 25g
- Protein
- 5g
- Fat
- 10g
Supplies
Large skillet or wok Cutting board Knife Measuring cups and spoons Small bowl Whisk
Tools
Serving plates Tongs or spatula
Serving suggestions
Serving suggestions: Serve the vegetable stir fry over steamed rice or noodles.
Tips & tricks
Tips: Feel free to customize the vegetables in this stir fry with your favorites such as mushrooms, carrots, or water chestnuts.
Cost
$10