Spicy Veggie Stir-Fry
Recipe Source: Ree Drummond
Spicy Veggie Stir-Fry is a vibrant, flavor-packed dish that brings together a medley of colorful vegetables in a zesty, aromatic sauce. Crisp broccoli, bell peppers, snap peas, and carrots are stir-fried to perfection, maintaining their crunch and freshness. The dish is infused with a bold, spicy sauce made from garlic, ginger, soy sauce, and a kick of chili paste or sriracha, creating a perfect balance of heat and savory flavors. Quick to prepare and endlessly customizable, this stir-fry is perfect as a light, satisfying meal on its own or served over steamed rice or noodles. It's a healthy, delicious way to enjoy the natural flavors and textures of fresh vegetables.
Difficulty: EASY
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serving Size: 8 servings
Ingredients:
- 1 pound thin spaghetti
- Sesame oil, for drizzling
- Low-sodium soy sauce, for drizzling
- Stir-Fry:
- 1/2 cup low-sodium soy sauce, plus more if needed
- 2 tablespoons sherry or low-sodium vegetable broth
- 2 tablespoons packed brown sugar
- 2 tablespoons cornstarch
- 2 tablespoons sriracha (more or less to taste)
- 1 tablespoon minced fresh ginger
- 3 tablespoons peanut oil
- 1 yellow onion, cut into large chunks
- 1 red bell pepper, cut into large chunks
- 1 yellow bell pepper, cut into large chunks
- 2 cloves garlic, minced
- 2 medium zucchini, cut into large wedges
- One 15-ounce can baby corn, drained, corn halved crosswise
- 1 head broccoli, cut into florets
- Sesame seeds, for serving
- 2 green onions, sliced
Directions:
- Bring a pot of water to a boil. Cook the spaghetti in the boiling water according to the package instructions. Drain, then drizzle with some sesame oil and a little soy sauce in a large bowl and toss.
- While the noodles are cooking, mix together the soy sauce, sherry, brown sugar, cornstarch, sriracha and ginger in a bowl. Set aside.
- Heat the peanut oil in a large skillet over medium-high heat. Add the onion and bell peppers and cook, stirring, for 2 to 3 minutes. Add the garlic and cook for 30 seconds to 1 minute more, stirring continuously. Add the zucchini and stir it around, cooking it for 2 minutes more. Add the baby corn and broccoli and cook for a couple of minutes.
- While the veggies are still firm, pour in the sauce. Stir the veggies in the sauce and cook until the sauce is very thick, 1 to 2 minutes more. If it needs to be a little saucier, pour in 1/4 to 1/2 cup hot water and splash in a little more soy sauce.
- Serve the stir-fry over the noodles with a sprinkling of sesame seeds and some slice green onions.