Healthy Vegetable Stir-Fry with Fresh Veggies
Ingredients
- 1/3 cup low-sodium soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1 1/2 teaspoons granulated sugar
- 1 1/2 tablespoons vegetable oil
- 2 1/2 cups broccoli florets, chopped into bite-size pieces
- 1 1/2 cups chopped carrots (about 4)
- 1 cup chopped celery
- 1 chopped parsnip
- 1 chopped turnip
- 1 tablespoon peeled and finely minced fresh ginger
- 3 cloves garlic, minced
- Parsley for serving
Preparation
In a 2 cup liquid measuring cup or a bowl, whisk together soy sauce and sesame oil.
Whisk cornstarch and sugar into the soy sauce mixture.
Chop all the veggies.
Heat vegetable oil in a wok or a nonstick pot over medium-high heat.
Add in broccoli, carrots, celery, parsnip, turnip and ginger. Cook, tossing occasionally, 4 minutes.
Add garlic, and cook 2 minutes longer.
Whisk soy sauce mixture then pour into pan and cook, tossing frequently, until sauce has thickened and veggies are tender, about 2 minutes.
Garnish with parsley.
Serve warm!