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Veggie Stir Fry
Check out this tasty veggie stir fry recipe by visiting the Profile by Sanford website!
TOTAL TIME
10 Mins
COURSE
Salad
CUISINE
American
SERVINGS
3
INGREDIENTS
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1 T Sesame Oil
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1 1/3 cups Broccoli florets
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1 1/3 cups Cauliflower florets
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1 large Red Pepper
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1/3-cup low-sodium chicken broth, more if needed
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1 tsp Minced or chopped Garlic (Minced Garlic from a jar is easy!)
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½ tsp minced fresh Ginger or 1/8 tsp powdered
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2 tsp light soy sauce or coconut aminos (gluten free)
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1 tsp cornstarch, dissolved in 1 T water
INSTRUCTIONS
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Heat a large, non-stick frying pan over medium-high heat.
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Add sesame oil, turning the pan to coat well.
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Add the vegetables and sauté for a minute.
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Add in the chicken broth, garlic, and ginger, and toss to blend.
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Cook about 4 minutes, stirring constantly.
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Add more chicken broth if moisture is needed.
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Reduce heat to medium-low, push the vegetables to one side of the frying pan, and stir in soy sauce and cornstarch mixture.
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Heat and stir until thickened (1-minute).
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Stir in the vegetables to coat with the sauce.
NOTES
Profile Exchange: 1 cup vegetables, 1 fat, 1 flex food
KEYWORD
stir, fry, veggie
