I try to cook a few vegetarian meals each week. Sometimes it can be difficult to come up with new, flavorful, and satisfying recipes that both my husband and I will enjoy. This vegetable stir fry is filling, because it’s high in fiber, and also very flavorful. I have spiced things up with some of my favorite Asian inspired ingredients – ginger, sesame oil, and Thai sweet chili sauce.
- 1 tablespoon canola oil
- 2 cloves garlic, minced
- 2 tablespoons ginger, grated (or minced, if you prefer)
- 3 scallions, thinly sliced
- 3/4 pound broccoli, cut into florets
- 4 ounces mushrooms, sliced
- 1 large red pepper, cut into thin strips
- 1 large yellow pepper, cut into thin strips
- 2 tablespoons Thai sweet chili sauce
- 2 tablespoons soy sauce
- 1 1/2 tablespoons honey
- 1 teaspoon toasted sesame oil
- Jasmine rice, cooked according to package directions
- Toasted sesame seeds
Prepare the jasmine rice according to the directions on the package.
Heat the canola oil in a large fry pan or wok over medium heat. Add the garlic, ginger, and scallions, and stir fry for 2-3 minutes, until fragrant. Add the broccoli, mushrooms, and peppers and stir fry for an additional 5-7 minutes, until the vegetables are tender and bright in color. Be careful not to overcook.
Combine the Thai sweet chili sauce, soy sauce, honey, and sesame oil in a small bowl. Pour over the vegetable mixture and stir fry for an additional minute to combine. Remove from heat.
Serve the stir fry mixture over the jasmine rice. Sprinkle each serving with the toasted sesame seeds.