Savory is the best word to describe this stir-fry full of fresh veggies in an absolutely delicious sauce served on protein-packed quinoa!
Here’s what you need:
1 T olive oil
1 large carrot sliced
2 cups broccoli florets
1 red bell pepper sliced
1 yellow bell pepper sliced
1 cup snow peas
1 cup sliced mushrooms
1 small can sliced water chestnuts, drained
1 t ginger
1 t garlic minced
salt and pepper to taste
2 cups cooked quinoa
crushed nuts for garnish
For the sauce:
1/3 cup vegetable or chicken broth
1/4 cup soy sauce
3 T honey
1 t sesame oil
1 T cornstarch
Heat the oil in a large skillet or sauté pan. Add the carrots, broccoli, peppers, snow peas, mushrooms then water chestnuts. Sauté until the veggies are tender crisp. Add the garlic, ginger and salt and pepper to taste. Stir well.
In a bowl, whisk all the ingredients for the sauce together. Pour the sauce over the vegetables and stir to coat everything and allow to thicken a little. Serve it over the cooked quinoa and sprinkle with crushed nuts if you like. My son Chase highly recommends this dish! 😄
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