Honey Lime Ginger Vegetarian Stir Fry
20 minutes ’til dinner! Honey Lime Ginger Vegetarian Stir Fry features an irresistible sweet & tangy sauce — plus, of course, plenty of fresh veggies.
Servings 4
Equipment
Ingredients
– for the veggies
- 2 tablespoon canola or vegetable oil
- 16 oz white or baby bella mushrooms sliced
- 2 sweet bell peppers seeded and chopped (I used red & yellow)
- 1 medium yellow onion chopped
- 8 oz sugar snap peas trimmed, if desired
– for the sauce
- ¼ cup soy sauce
- Juice of one small lime
- 2 tablespoon water
- 1.5-2 tablespoon honey to taste
- 2 teaspoon minced garlic about four small cloves
- 2 teaspoon sesame oil
- 2 teaspoon ground ginger
- 2 teaspoon cornstarch
- ¼-1/2 teaspoon crushed red pepper to taste
Instructions
- Cut up the vegetables.
- Heat 2 tablespoon of canola or vegetable oil in a large nonstick skillet or wok over medium-high heat for one minute. Swirl the pan to coat, then stir in the mushrooms, onion, and bell pepper.
- Stir fry the veggies over medium-high heat for about 8 minutes, stirring occasionally, until the mushrooms are browning and releasing their liquid.
- While the veggies are cooking, make your sauce by stirring the soy sauce, lime juice, water, honey, garlic, sesame oil, ginger, cornstarch, and crushed red pepper together in a bowl.
- Once the mushrooms have browned, stir in the sugar snap peas and sauce.
- Continue to stir fry your veggies over medium-high heat for 2-3 more minutes, stirring often, until the sauce has thickened and coats the vegetables nicely and the sugar snap peas are just crisp-tender.
- This vegetarian stir fry is best served over cooked rice.
Notes
It really just takes 2-3 minutes over medium-high heat for the sauce to thicken up and the sugar snap peas to cook just enough; you want to preserve their crispness.