Meatless Mondays  |  Posted 01.09.17

Veggie Stir Fry

Veggie Stir Fry

This gorgeous, luscious stir-fry will knock your socks off! It’s so easy to make and is big on flavor.

Serves: 8


  • 1/2 cup Low Sodium Soy Sauce
  • 2 Tbsp Sherry or Low Sodium Vegetable Broth
  • 2 Tbsp Packed Brown Sugar
  • 2 Tbsp Cornstarch
  • 2 Tbsp Sriracha
  • 1 Tbsp Minced Fresh Ginger
  • 3 Tbsp Peanut Oil
  • 1 Yellow Onion
  • 1 Red Bell Pepper
  • 1 Yellow Bell Pepper
  • 2 Garlic Cloves, minced
  • 2 medium Zucchini
  • 1 can Baby Corn, drained and halved
  • 1 head of Broccoli, cut into florets
  • For Serving: Cooked Noodles or Rice, Sesame Seeds


  1. In a bowl, mix together the soy sauce, sherry, brown sugar, cornstarch, sriracha, and ginger. Set aside.
  2. Cut all veggies into chunks. 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.
  3. 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.

Source: Pioneer Woman