Red Meat Allergy Friendly Stir-Fried Vegetables

Total time25 min

Prep time15 min

Cook time10 min

Red Meat Allergy Friendly Stir-Fried Vegetables

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Ingredients

4 servings

For the sauce

2 tbsp soy sauce
Kikkoman Soy Sauce All-Purpose Seasoning Bottle - 10 Fl. Oz.Kikkoman Traditionally Brewed Less Sodium Soy Sauce, 10 fl oz San-J Gluten Free Tamari Soy Sauce - 10 fl oz San-J Gluten Free 28% Less Sodium Tamari Brewed Soy Sauce - Low FODMAP Certified La Choy Soy Sauce - 10 Fl Oz
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1 tbsp oyster sauce
1 tsp sesame oil
1 tsp cornstarch
1 tsp sugar
¼ tsp white pepper

For the stir-fry

2 tbsp neutral oil (such as vegetable oil or canola oil), divided
3 cloves garlic, minced
1 tsp fresh ginger, minced
1 cup broccoli florets, cut into bite-sized pieces
1 medium carrot, thinly sliced on the diagonal
1 red bell pepper, cored and sliced into thin strips
1 cup snap peas, strings removed
1 cup cremini mushrooms, sliced
2 tbsp water

For serving

1 tsp sesame seeds (optional)
2 scallions, thinly sliced (optional)

Instructions

1
In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, cornstarch, sugar, and white pepper until the cornstarch is fully dissolved. Set aside.
2
Heat 1 tbsp of the oil in a large wok or 12-inch skillet over high heat until the oil just begins to smoke. Add the broccoli and carrot and stir-fry, tossing constantly, for 2 minutes, until the broccoli is bright green and the carrot begins to soften at the edges.

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