This honey-glazed vegetable stir fry is a blend of colorful vegetables, and glazing it with honey helps with some of my picky eaters who always wanted to eat certain vegetables only. It is a quick recipe, and you can use any vegetables.
Baby corn, snow peas, and water chestnuts are some of the vegetable additions you can use, but always make sure you cook hard vegetables first and don’t overcook them. This honey-glazed vegetable stir fry doesn’t have sauce, but if you want sauce, add a quarter cup of soy sauce, broth, and about two tables of cornstarch whisk together with honey (listed in the ingredients) and add to the mixture..
You might want to try:
Vegetables Stir Fry with Teriyaki Sauce
- 4 squashes/zucchini (gray, yellow, and grey)
- 3 carrots (cleaned: peeled, cut off the tip, and sliced)
- 1 big red bell pepper (dice/julienne)
- 1 small onion (sliced)
- ½ pound broccoli (chopped)
- 3 cloves garlic (minced)
- 1/4 cup honey
- 2 tablespoons water or broth
- 2 tablespoons olive oil or your choice
- Parsley about a tablespoon
- 1 teaspoon Onion powder
- 1/2 teaspoon pepper flakes (optional)
- Salt and pepper
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Gather and clean all the ingredients, rinse the vegetables, dice up/slice or julienne. Remove bell pepper’s stem and seeds, rinse dice up/julienne.
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Heat oil in a skillet/pan/wok over medium-high heat, add onion, season with salt and cook for a few minutes, add carrot, stir and cook for a few seconds.
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Add bell pepper and stir to combine, then add broccoli and water and continue to stir, until you notice broccoli color slightly changes.
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Add the remaining vegetables, parsley, and combine, cook until the vegetables are crisp tender.
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Season with onion powder, pepper flakes, salt and pepper, drizzle honey over the mixture, combine and allow everything to warm through.
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Serve with your favorite dish.
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Enjoy!
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