Hawaiian Glazed Veggies Stir Fry
Bursting with vibrant colors and tropical flavors, this Hawaiian Glazed Veggies Stir Fry is a quick and healthy meal that brings paradise to your plate. Featuring a tantalizing medley of broccoli florets, crisp red bell peppers, sweet sugar snap peas, and tender carrots, this dish is elevated by juicy pineapple chunks and a luscious glaze made from soy sauce, honey, fresh ginger, and pineapple juice. The stir fry is finished with a hint of nutty sesame oil, a sprinkle of sesame seeds, and fresh scallions for a touch of finesse. Ready in just 30 minutes, this one-pan delight pairs perfectly with steamed rice or noodles, making it a go-to recipe for busy weeknights. Perfect for vegetarians and loaded with nutrient-rich vegetables, it’s a wholesome, flavorful fusion that will transport your taste buds straight to the islands.
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 medium, sliced Red bell pepper
- 2 medium, thinly sliced Carrot
- 1 cup Sugar snap peas
- 1 cup Pineapple chunks
- 1 medium, thinly sliced Red onion
- 3 cloves, minced Garlic
- 1 teaspoon, freshly grated Ginger
- 4 tablespoons Soy sauce
- 1 cup Pineapple juice
- 2 tablespoons Honey
- 2 tablespoons Sesame oil
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 1 tablespoon Sesame seeds
- 2 stalks, sliced Scallions
Instructions
In a small bowl, whisk together the soy sauce, pineapple juice, honey, grated ginger, and minced garlic to create the Hawaiian glaze base.
In another small bowl, mix the cornstarch with 2 tablespoons of water until smooth, then set aside.
Heat a large skillet or wok over medium-high heat and add 1 tablespoon of sesame oil.
Add the broccoli florets, red bell pepper slices, carrot slices, sugar snap peas, and red onion to the skillet. Stir fry for 5-7 minutes until the vegetables are tender-crisp.
Add the pineapple chunks to the skillet and stir to combine.
Pour the prepared Hawaiian glaze sauce over the vegetables and stir well. Let it cook for 2-3 minutes, allowing the sauce to heat through.
Add the cornstarch slurry to the skillet and stir until the sauce thickens, about 1-2 minutes.
Drizzle the remaining 1 tablespoon of sesame oil over the stir fry and toss to coat evenly.
Garnish with sesame seeds and sliced scallions before serving.
Serve hot over steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
1030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 13.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2559 mg | 111% | |
| Total Carbohydrate | 165.7 g | 60% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 108.6 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 309 mg | 24% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1538 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
