Master Taste Tester's Veggie Stir Fry
The Master Taste Tester's quick Veggie Stir Fry is loaded with flavor, but light on the calories. It can be easily adapted to what you have on hand. Regardless of the variation on a theme, what makes this Veggie Stir Fry so special is his "secret" stir fry sauce.
Servings: 4 servings
Calories: 140kcal
Ingredients
- ½ cup low sodium chicken broth
- 3 Tablespoons low sodium soy sauce (See Tip 1)
- 3 Tablespoons Hoisin sauce
- ½ teaspoon Sriracha hot chili sauce
- 1 Tablespoon fresh grated ginger
- ½ Tablespoon cornstarch
- 1 Tablespoon vegetable oil
- 1 carrot peeled and cut into 2-inch match sticks
- 1 large onion peeled, cut in half and cut into ½-inch wedges
- 3 cloves garlic minced
- 2 cups broccoli florets
- 1 cup mushrooms cleaned and quartered
- 1 cup snow peas tips and strings removed
- 2 cups fresh bean sprouts
Instructions
- Make the now "not-so-secret" stir fry sauce by whisking together the chicken broth, soy sauce, Hoisin sauce, Sriracha sauce, ginger, and cornstarch; set aside.
- Heat vegetable oil in Wok or large skillet over medium high heat. Add carrots and onions; cook 3 to 4 minutes until crisp tender.
- Add minced garlic; cook 30 seconds or until fragrant.
- Add mushrooms. Stir to combine; cook 2 to 3 minutes.
- Add broccoli. Stir to combine; cook 3 to 4 minutes.
- Add snow peas. Stir to combine; cook 2 to 3 minutes.
- Add bean sprouts. Stir to combine. Add "not-so-secret" stir fry sauce. Cook, stirring constantly until thickened.
- Serve over steamed white rice or noodles. Yield: 4 servings.
Notes
- To make this vegetarian, substitute vegetable broth for the chicken broth.
Nutrition
Calories: 140kcal | Carbohydrates: 21g | Protein: 6g | Fat: 4g | Saturated Fat: 3g | Sodium: 635mg | Potassium: 505mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3100IU | Vitamin C: 66.2mg | Calcium: 58mg | Iron: 2mg