Vegetable Stir Fry

Ingredients · for 6 (scales to your household)

• 1 tablespoon Olive oil $0.18
• 1 Red bell pepper $0.88
• 1 Yellow bell pepper $0.88
• 1 Zucchini $0.94
• 1 cup Sugar snap peas $1.42
• 1 cup Carrots $0.33
• 1 cup Mushrooms $1.34
• 2 cups Broccoli $1.07
• 1 Can Baby corn $0.20
• 1 Can Water chestnuts $2.67
• 2 Green onions $0.57
• 1 tbsp Sesame seeds $0.17
• 1/4 cup Soy sauce $0.71
• 3 Garlic cloves $0.09
• 3 tablespoons Brown sugar $0.16
• 1 teaspoon Sesame oil $0.16
• 1/2 cup Chicken broth $0.26
• 1 tablespoon Cornstarch $0.08

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Add 1 tablespoon olive oil over medium-high heat in a wok or large skillet. Add 1 sliced red bell pepper, 1 sliced yellow bell pepper, 1 small sliced zucchini, 1 cup sugar snap peas, 1 cup sliced carrots, 1 cup sliced mushrooms, 2 cups broccoli, 1 (15-ounce) can baby corn, and 1 (8-ounce) can water chestnuts. Cook for 2-3 minutes, stirring frequently until the veggies are almost tender.
2. In a small bowl, whisk together ¼ cup soy sauce, 3 garlic cloves, minced, 3 tablespoons brown sugar, 1 teaspoon sesame oil, ½ cup chicken broth, and 1 tablespoon cornstarch.
3. Pour the sauce over the veggies and cook until the sauce has thickened and the veggies are tender. Garnish with green onions and sesame seeds if desired.

Per serving