Looking for something fresh, healthy, and easy to get on the table this week? This veggie-loaded stir-fry checks all the boxes.
It’s packed with colour, texture, and bold flavour—everything you want in a quick, weeknight dinner. Ready in under 30 minutes, it’s a great way to get more vegetables onto your plate without sacrificing taste or time. Serve it over rice or lo mein noodles for a complete, satisfying meal the whole family will enjoy.
Sweet and savoury veggie-packed stir-fry
Prep time: 10 minutes
Cook time: 15 minutes
Makes: 6 servings
Ingredients:
- 1 tbsp (15 ml) oil
- 1 package (227 g) sliced crimini mushrooms
- 1 large red bell pepper, sliced
- 1 small zucchini, quartered
- 1 small red onion, sliced
- 2 cups (500 ml) broccoli florets
- 1 cup (250 ml) sugar snap peas
- 1 cup (250 ml) carrots, sliced
- 1 cup (250 ml) baby corn
- 1/2 cup (125 ml) chicken (or vegetable) broth
- 1/4 cup (60 ml) reduced-sodium soy sauce
- 3 cloves garlic, minced
- 3 tbsp (60 ml) brown sugar
- 1 tbsp (15 ml) cornstarch
- 1 tsp (5 ml) minced ginger
- 1 tsp (5 ml) sesame oil
- Optional garnish: Chopped green onions, sesame seeds
Directions:
- Heat oil in a large nonstick wok or skillet over medium-high heat. Add mushrooms, bell pepper, zucchini, onion, broccoli, peas, carrot and baby corn. Sauté 6-8 minutes until vegetables are almost tender.
- In a medium bowl, whisk together chicken broth, soy sauce, garlic, brown sugar, cornstarch, ginger and sesame oil.
- Pour over sauteed vegetables and cook until sauce has thickened; about 2-3 minutes. Garnish with green onions and sesame seeds, if desired.
Tips:
- To ensure the vegetables cook at the same rate, cut them into similar sized pieces.
- Canned baby corn can be found in the international aisles of most grocery stores.
Recipe courtesy of News Canada via mushrooms.ca.
