Classic Vegetable Stir-Fry
Designed specifically for a standard skillet, this vegetable stir-fry relies on a technique of partial steaming to ensure even, tender-crisp results. It provides a versatile base for adding rice or proteins.
Ingrédients
- 1/3 cup reduced-sodium soy sauce or tamari
- 1 tbsp toasted sesame oil
- 1 tbsp honey or maple syrup
- 2 tsp arrowroot starch or 1 teaspoon corn starch
- 2 garlic · pressed or minced
- 1/4 tsp crushed red pepper
- 1 tbsp sesame seeds
- 1 tbsp avocado oil, coconut oil or cooking oil of choice
- 1 red onion · cut into 1/4-inch wedges
- 2 carrots · cut into thin rounds
- salt · pinch
- 1 red bell pepper · cut into 1/4-inch strips
- 1 yellow bell pepper · cut into 1/4-inch strips
- 1 cup broccoli florets · small
- 2 tbsp water
- green onion · thinly sliced
Préparation
- 1
Whisk the soy sauce, sesame oil, honey, starch, garlic, and red pepper flakes together in a small liquid measuring cup until well combined; set aside.
- 2
Toast the sesame seeds in a large skillet over medium heat until fragrant and light golden, about 1 minute. Remove seeds to a plate and reserve.
- 3
Heat the cooking oil in the same skillet over medium heat until shimmering. Sauté the onion, carrots, and a pinch of salt over medium-high heat, stirring frequently, for 4 to 6 minutes until the onions soften.
- 4
Add the bell peppers and broccoli to the pan, stir to combine, add the water, and immediately cover. Cook for 7 to 9 minutes, uncovering periodically to stir, until the vegetables are fork-tender and lightly browned.
- 5
Remove from heat, pour in the sauce, and toss thoroughly to coat the vegetables. Serve immediately, garnished with the reserved sesame seeds and sliced green onions.