Heat skillet cast iron, in medium heat add 2-3 tablespoons of water and add onion then garlic. Mince making it a little golden brown.
Saute carrots, depending on how you cut it mine is very thin and doesn’t require longer cooking. Cook it for about 3-5 minutes.
Add snap peas and stir until tender.
You can add a little water about 2 tablespoons.
Add Broccoli and stir and cook until tender.
Optional: In a small bowl add 1 tbsp of cornflour and 3 tbsp of water and mix. Pour it in the stir fry veggies and mix well. The cornflour creates a thicker sauce.
Add salt and pepper to taste. Stir fry until fragrant and achieve desire taste.
Simmer for about 1 minute before serving.
Serve while its hot with rice.
You can add about 1/4 cup of water or vegetable broth to make a sauce instead of a dry stir fry veggies.
I have tried using oyster mushroom sauce recipe and its also good.
You can also add 1 tablespoon of soy sauce and 2 tablespoon of water as your sauce.
Using water for this recipe to saute vegetables is optional. You can still use any oil of your choice.
NutritionThis recipe can yield of up to 4 servings with 86 calories per serving. Total Fat 0.4g | Saturated Fat 0.1g | Cholesterol 0mg | Sodium 76mg | Total Carbohydrate 16.2g | Dietary Fiber 5.6g | Total Sugars 6.2g | Protein 5.4g | Vitamin D 0mcg | Calcium 49mg | Iron 1mg | Potassium 409mgDid you make this easy vegetable stir fry recipe? Snap a photo and tag me on Instagram @therunningbaker24 and #therunningbaker24