Recipe: Veggie Stir-Fry
Description: This veggie stir-fry recipe from "The Pioneer Woman Cooks: Dinnertime" is big on flavor, and you can prep the veggies and sweet-spicy sauce up to 24 hours in advance.
Ingredients: [{"text": "1/2 c. low-sodium soy sauce"}, {"text": "2 tbsp. sherry (or low-sodium vegetable broth)"}, {"text": "2 tbsp. packed brown sugar"}, {"text": "2 tbsp. cornstarch"}, {"text": "2 tbsp. sriracha (more or less to taste)"}, {"text": "1 tbsp. minced fresh ginger"}, {"text": "3 tbsp. peanut oil"}, {"text": "1 whole yellow onion, cut into large chunks"}, {"text": "1 whole red bell pepper, seeded and cut into large chunks"}, {"text": "1 whole yellow bell pepper, seeded and cut into large chunks"}, {"text": "2 whole garlic cloves, minced"}, {"text": "2 whole medium zucchini, cut into large wedges"}, {"text": "1 15-ounce can baby corn, drained and halved crosswise"}, {"text": "1 head broccoli, cut into florets"}, {"text": "Cooked noodles or rice, for serving"}, {"text": "Sesame seeds, for serving"}]
Instructions: 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.&nbsp;
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.&nbsp;Tips: Prep all the veggies and make the sauce up to 24 hours ahead of time. Keep in separate containers in the fridge.
