Forget bland vegetables! This veggie stir-fry packs an intense, robust flavor with ginger, hot sauce and peanut oil. Whether you get fresh vegetables at the farmers market or buy them pre-cut to save time in the kitchen, this recipe is sure to give your body many essential vitamins and nutrients. You can even try experimenting with different combinations of vegetables!
For the sauce:
½ cup low-sodium soy sauce
2 tablespoons vegetable broth
2 tablespoons brown sugar
2 tablespoons corn starch
1 tablespoon minced ginger
2 tablespoons Sriracha or other hot sauce to taste
2 tablespoons peanut oil
For the stir-fry:
1 yellow onion, sliced in large pieces
2 red peppers, cut into large chunks (substitute one yellow or orange for added color)
2 cloves garlic, minced
2 medium zucchini, cut into small wedges
1 medium yellow summer squash, cut into small wedges
1 head broccoli, cut into florets
Mix all sauce ingredients in a small bowl and set aside.
Heat oil in a wok or large skillet on medium-high heat. Add garlic, onion and peppers and cook for 3–5 minutes. Add zucchini, yellow squash and broccoli. Stir constantly and cook until veggies are slightly tender.
Stir in the sauce and cook for 2–3 minutes or until sauce is thick. Serve with brown rice or rice noodles.