Hot and Sticky Vegetable Stir Fry
Get ready to fall in love with this vibrant and flavor-packed Hot and Sticky Vegetable Stir Fry that combines the perfect balance of sweet, spicy, and savory! Featuring crisp-tender broccoli, snap peas, carrots, mushrooms, and bell peppers, this quick and easy stir fry comes alive with a sticky glaze made from soy sauce, hoisin, sriracha, and a touch of honey. Infused with fragrant garlic and ginger, this one-pan recipe is perfect for busy weeknights, taking just 30 minutes from prep to plate. Topped with sesame seeds and fresh green onions, it’s a stunning dish to serve over steamed rice or noodles. Packed with colorful veggies and bursting with bold, irresistible flavors, this stir fry is a healthy delight for your next dinner. Perfect for vegetarians and easily customizable, it’s a must-try for anyone who loves quick Asian-inspired recipes!
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Recipe Information
Ingredients
- 2 cups broccoli florets
- 1 large carrot
- 1 medium red bell pepper
- 1 cup snap peas
- 1 cup mushrooms
- 2 tablespoons vegetable oil
- 3 large garlic cloves
- 1 tablespoon ginger
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sriracha
- 1.5 tablespoons honey
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1 teaspoon sesame seeds
- 2 stalks green onions
Instructions
Wash and prepare the vegetables: chop the broccoli into small florets, thinly slice the carrot, julienne the red bell pepper, and slice the mushrooms.
Mince the garlic and grate the ginger. Set aside.
In a small bowl, combine the soy sauce, hoisin sauce, sriracha, honey, cornstarch, and water. Whisk until smooth and set aside.
Heat a large wok or skillet over medium-high heat and add the vegetable oil.
Once the oil is hot, add the garlic and ginger. Stir fry for about 30 seconds until fragrant.
Add the broccoli, carrot, and snap peas. Stir fry for 2-3 minutes until they start to soften.
Add the red bell pepper and mushrooms. Cook for another 3-4 minutes, stirring constantly, until the vegetables are crisp-tender.
Pour the prepared sauce over the vegetables. Stir well to coat and let the sauce simmer for 2-3 minutes until thickened and glossy.
Sprinkle sesame seeds over the stir fry and toss gently.
Serve immediately, garnished with chopped green onions. Enjoy hot over steamed rice or noodles.
Nutrition Facts
Calories |
174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 668 mg | 29% | |
| Total Carbohydrate | 23.7 g | 9% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 14.3 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 316 mg | 7% | |
*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.
