A feast for the eyes and palate alike, this delightful Rainbow Vegetable Medley Stir Fry is a balanced blend of vibrant, crisp-tender, and nutrient-rich fresh veggies lightly tossed in a delectable sweet-savory sauce. Serve it as a colorful side dish or toss in your favorite protein for a complete m...
Heat olive oil in a large wok or skillet over medium-high heat.
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Add red bell pepper, yellow bell pepper, sugar snap peas, carrots, mushrooms, broccoli florets, baby corn, and water chestnuts to the wok.
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Sauté the vegetables for about 5 minutes, until they are bright in color and just beginning to soften.
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In a small bowl, combine the soy sauce, minced garlic, brown sugar, toasted sesame oil, low-sodium chicken broth, and cornstarch. Mix until well combined and the cornstarch is fully dissolved.
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Pour this sauce over the sautéed vegetables in the wok.
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Continue to sauté the vegetables in the sauce for another 2-3 minutes, until the sauce has thickened.
7
Remove the wok from heat. Sprinkle the stir fry with chopped green onions and toasted sesame seeds for garnish before serving directly from the wok or transferring to a serving dish.