Ginger-Soy Stir-Fried Broccoli and Sugar Snap Peas

Crisp vegetables coated in a savory-sweet ginger-soy glaze, ready in 15 minutes for a vibrant weeknight meal.

Cuisine: Asian

Category: Asian

Prep: 15 minutes. Cook: 10 minutes.

Serves 4.

Ingredients

• 2 cups Broccoli florets
• 1 cup Sugar snap peas
• 1 medium Red bell pepper
• 1 medium Carrot
• 2 cloves Garlic
• 1 tablespoon Fresh ginger
• 3 tablespoons Soy sauce
• 1 tablespoon Rice vinegar
• 1 teaspoon Honey
• 1 teaspoon Sesame oil
• 1 teaspoon Cornstarch
• 2 tablespoons Water

Instructions

1. Step 1: Cut 1 medium carrot into thin matchsticks and slice 1 medium red bell pepper into thin strips; set aside.
2. Step 2: In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon honey, 1 teaspoon sesame oil, 1 teaspoon cornstarch, and 2 tablespoons water until smooth.
3. Step 3: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat; add 2 minced garlic cloves and 1 tablespoon minced fresh ginger, stir for 30 seconds until fragrant.
4. Step 4: Add 2 cups broccoli florets and 1 cup sugar snap peas, stir-fry for 3 minutes until bright green and slightly tender.
5. Step 5: Add the sliced red bell pepper and julienned carrot, stir-fry for 2 minutes until vegetables are crisp-tender.
6. Step 6: Pour the sauce mixture over the vegetables and stir to coat; cook for 1-2 minutes until sauce thickens and coats the vegetables.
7. Step 7: Serve immediately over 2 cups cooked rice.