Quick Veggie Stir Fry

Prep Time: 5-8 minutes | Cook Time: 15 minutes | Serves 4-6

Ingredients

• 4 Tablespoons vegetable oil, divided
• 2 teaspoons chopped ginger, divided
• 2 cloves garlic, crushed
• 1 Tablespoon cornstarch
• 1 bunch baby broccoli, chopped
• 2-3 medium carrots, julienned or sliced into 1/4" rounds
• 1-2 baby bok choy, chopped
• handful shiitake mushrooms, cut in half or quarters depending on size
• 2 ½ Tablespoons water
• 2 Tablespoons soy sauce
• ¼ cup chopped onion
• ½ Tablespoon salt, or to taste

Instructions

1. Prep veggies: chop ginger, remove skin from garlic and crush with the broad side of your knife. chop broccoli, julienne (cut into matchsticks) or slice carrots on a bias into 1/4" rounds, roughly chop bok choy, cut mushrooms in half or quarters depending on size.

2. Place 2 Tablespoons vegetable oil, 1 teaspoon ginger, garlic, and cornstarch in a large bowl. Mix until cornstarch is dissolved.

3. Add broccoli, carrots, bok choy, and mushrooms; toss lightly to coat.

4. Heat remaining 2 tablespoons vegetable oil in a large skillet or wok over medium heat. Add vegetable mixture and cook for 2 minutes, stirring constantly to prevent burning.

5. Stir in water and soy sauce; add onion, salt, and remaining 1 teaspoon ginger. Cook and stir until vegetables are tender but crisp.

6. Serve hot and enjoy!