Everyone loves a quick and delicious one pot meal and this Vegetable Stir Fry checks all the boxes. Add your favored veggies and spices to make it truly your favorite go-to meal.


1 tablespoon olive oil

3 garlic cloves minced.

1 teaspoon grated fresh ginger.

1 yellow onion

1 bell pepper

2 carrots

2 cups shredded green cabbage.

6 baby Bella mushrooms

2 cups broccoli florets

2 cups fresh spinach

1 cup lima beans optional

For the sauce:

¼ cup low-sodium soy sauce

½ cup water

3 tablespoons packed brown sugar or honey.

2 teaspoons apple cider vinegar

1 teaspoon sesame oil

2 teaspoons cornstarch


Chop onion and peppers.

Cut broccoli into small florets and slice carrots into small sticks or thin disks.

Slice mushrooms

Make the sauce: mix all ingredients in a bowl or glass jar. Set aside.

In a large skillet, heat olive oil.

Add minced garlic and ginger. Sauté for 2 minutes, stirring often.

Add onions and peppers. Sauté until onions are translucent, about 5 minutes. Stir often.

Add cabbage and cook until soft.

Add broccoli and carrots. Cook until broccoli is vibrant green and softer.

Add mushrooms, beans and spinach. Cook until the spinach is wilted.

Add stir fry sauce and cook until it thickens.

Serve stir-fry over brown rice or whole wheat noodles.

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