Ingredients
Scale
- ⅓ cup reduced-sodium soy sauce or tamari
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey or maple syrup
- 2 teaspoons arrowroot starch or 1 teaspoon corn starch
- 2 large cloves garlic, pressed or minced
- ¼ teaspoon crushed red pepper
- 1 tablespoon sesame seeds, for garnish
- 1 tablespoon avocado oil, coconut oil or your cooking oil of choice
- 1 small red onion, cut into ¼-inch thick wedges (about 1 cup)
- 2 medium carrots, peeled and cut into very thin rounds (about 1 ½ cups)
- pinch of salt
- 1 medium red bell pepper, cut into ¼ inch strips (about 1 ¼ cup)
- 1 medium yellow bell pepper, cut into ¼ inch strips (about 1 ¼ cup)
- 1 cup small broccoli florets from about 1 stalk
- 2 tablespoons water
- thinly sliced green onion, for garnish
Instructions
- Combine soy sauce, sesame oil, honey, starch, garlic, and red pepper flakes in a measuring cup. Whisk together and set aside.
- In a large skillet, toast sesame seeds over medium heat for about 1 minute until fragrant. Set aside.
- Heat oil in the skillet until shimmering. Add onion, carrots, and a pinch of salt. Cook over medium-high heat for 4 to 6 minutes, stirring regularly.
- Add bell peppers and broccoli. Pour in water, cover the skillet, and cook for 7 to 9 minutes, stirring occasionally, until veggies are fork-tender.
- Remove from heat, pour in the prepared sauce, and stir to coat the veggies. Adjust seasoning with salt if necessary. Serve garnished with sesame seeds and green onion.
Notes
For a gluten-free option, use tamari instead of soy sauce.
Customize with your favorite vegetables for variety.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Vegetarian
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 7g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg