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Veggie Stir Fry
Food & Drink
1/2 cup Low Sodium Soy Sauce
2 Tablespoons Sherry (or Low-sodium Vegetable Broth)
2 Tablespoons Packed Brown Sugar
2 Tablespoons Cornstarch
2 Tablespoons Sriracha (more Or Less To Taste)
1 Tablespoon Minced Fresh Ginger
3 Tablespoons Peanut Oil
1 whole Yellow Onion, Cut Into Large Chunks
1 whole Red Bell Pepper, Seeded And Cut Into Large Chunks
1 whole Yellow Bell Pepper, Seeded And Cut Into Large Chunks
2 whole Garlic Cloves, Minced
2 whole Medium Zucchini, Cut Into Large Wedges
1 can (15-ounce) Baby Corn, Drained And Halved Crosswise
1 head Broccoli Cut Into Florets
Cooked Noodles Or Rice, F
In a bowl, mix together the soy sauce, sherry, brown sugar, cornstarch, sriracha, and ginger. Set aside.
Heat the oil in a large skillet over medium-high heat. Add the onion and peppers, and stir, cooking for 2 to 3 minutes. Add the garlic and cook for 30 seconds to 1 minute more, stirring continuously. Add the zucchini and stir it around, cooking it for 2 minutes more. Add the baby corn and broccoli and cook for a couple of minutes, then, while the veggies are still firm, pour in the sauce.
Stir the veggies in the sauce, cooking for 1 to 2 minutes more, or until the sauce is very thick. If it needs to be a little saucier, pour in 1/4 to 1/2 cup hot water and splash in a little more soy sauce. Serve over noodles or rice, with a sprinkling of sesame seeds.
Tips: Prep all the veggies and make the sauce up to 24 hours ahead of time. Keep in separate containers in the fridge.