Ingredients
Scale
- ⅓ cup reduced-sodium soy sauce or tamari
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey or maple syrup
- 2 teaspoons arrowroot starch or 1 teaspoon corn starch
- 2 large cloves garlic, pressed or minced
- ¼ teaspoon crushed red pepper
- 1 tablespoon sesame seeds, for garnish
- 1 tablespoon avocado oil or cooking oil of choice
- 1 small red onion, cut into ¼-inch thick wedges
- 2 medium carrots, peeled and cut into very thin rounds
- pinch of salt
- 1 medium red bell pepper, cut into ¼ inch strips
- 1 medium yellow bell pepper, cut into ¼ inch strips
- 1 cup small broccoli florets
- 2 tablespoons water
- thinly sliced green onion, for garnish
Instructions
- In a measuring cup, combine soy sauce, sesame oil, honey, arrowroot starch, garlic, and red pepper flakes. Whisk until blended and set aside.
- Warm sesame seeds in a large skillet over medium heat, stirring constantly for about 1 minute until fragrant. Transfer to a plate and set aside.
- In the same skillet, heat oil over medium heat until shimmering. Add onion, carrots, and a pinch of salt. Cook for 4 to 6 minutes, stirring every 30 seconds until onions soften.
- Add bell peppers and broccoli, stir to combine. Pour in water and cover. Cook, stirring every minute, until the broccoli and bell pepper are fork-tender, about 7 to 9 minutes.
- Remove from heat and pour in prepared sauce, stirring to coat. Taste and adjust with a pinch of salt if needed. Serve garnished with sesame seeds and green onion.
Notes
For extra crunch, add a handful of cashews or peanuts before serving.
Use any seasonal vegetables you have on hand for a personal touch.
Leftovers can be refrigerated for up to 4 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sides
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 220
- Sugar: 7g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg