In order to prepare for all of the unhealthy eating next week, I needed to cleanse with a healthy, fibrous vegetable stir fry before it turns into exclusively protein, carbs, sugar, and wine. The greens of summer are slowly disappearing, so I’m taking advantage of the fresh vegetables before it gets too cold. The base of this recipe really is just the sauce that is used at the end to coat the vegetables and give them some extra flavor, so the vegetables can easily be swapped with your personal favorites.
Ingredients
Vegetables – I used a mix of broccoli, eggplant, and peppers. Feel free to use whatever you like! Only use broccoli if you only like broccoli, or add different vegetables like celery, onions, bokchoy, or cabbage.
Sauce – Half, double, or triple the sauce quantity if you’re extra saucy or if you’re just making a smaller quantity of vegetables.
Honey Soy Vegetable Stir Fry
Equipment
- 1 large pan
Ingredients
- 1 clove garlic sliced
- 3 pounds assorted vegetables cut in approximately the same size
- 1/2 cup soy sauce
- 2 tbsp honey
- 1 tsp corn starch
- 1 tsp sesame oil
Instructions
- Wash and clean your vegetables, ensuring they are cut all to about the same size.
- Heat up a large pan with a splash of oil on high.
- When oil is shimmering, add vegetables to the pan. Do not move for 1 minute to sear.
- After 1 minute, add sliced garlic and stir. Turn stove down to medium.
- Allow vegetables to continue cooking for 5 more minutes. While cooking, mix together soy sauce, honey, and cornstarch.
- Add the sauce and stir. Allow to keep cooking until sauce has just simmered and thickened.
- Remove from heat and enjoy!
Try another Shrimp & Snap Pea Stir Fry!
Balance the healthy vegetables with a healthy vegetable dessert like Zucchini Bread.