Stir fry is a wonderful way to incorporate vegetables into a meal. It is a way for them to not really taste like a bowl full of veggies. For picky eaters, this is a must! You can even sneak some rice over the vegetables to make it look like it’s just an innocent spoonful of rice. Oh wait, maybe I am the only one to do that with my two year old?
This recipe is creamy deliciousness. It is reasonably quick to throw together. I made this dish up with what I had on hand, so feel free to incorporate any vegetables that you like.
Veggie Stir Fry
- 5 Tablespoons grapeseed oil (or vegetable or canola), divided
- 2 carrots, peeled and chopped
- 1 small head broccoli, cut into small florets
- 1/3 cup peas, frozen or fresh
- 1/2 cup corn, frozen or fresh
- 1 small can water chestnuts, roughly chopped
- 3 scallions, thinly sliced
- 2 cloves garlic, minced
- 3/4 cup low sodium chicken or vegetable broth
- 1/4 cup soy sauce
- 1/4 cup sesame oil
- 1 Tablespoon cornstarch
- 1 Tablespoon peanut butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon garlic salt (optional)
- 4 Tablespoons toasted sesame seeds
- 3-4 cups cooked white rice
In a large skillet, over medium-high heat, heat 4 tablespoons of the oil to almost smoking. Add the carrots, broccoli, peas, corn and water chestnuts. Cook, stirring occasionally, for about 5 minutes. Clear the center of the skillet, add the last tablespoon of oil with the garlic and scallions. Cook until fragrant, about 30 seconds, then stir into the rest of the vegetables.
Meanwhile, in a large measuring cup, whisk together the chicken broth, soy sauce, sesame oil, cornstarch and peanut butter, until smooth. Add the chicken broth mixture to the skillet with the vegetables. Cook, stirring often, until the mixture is thickened and coating the vegetables, about 5 minutes. Off the heat, stir in the garlic powder and garlic salt. Serve over rice, and top with sesame seeds.