Spicy Veggie Stir Fry
This spicy veggie stir fry is bold, saucy, and packed with color! Loaded with tender-crisp vegetables, sesame soy noodles, and a zesty sriracha-ginger sauce, it's a quick weeknight favorite that satisfies your takeout cravings—without leaving home. Ready in under 30 minutes!
Ingredients
- ½ cup low-sodium soy sauce
- 2 tablespoons sherry or low-sodium vegetable broth
- 2 tablespoons packed brown sugar
- 2 tablespoons cornstarch
- 2 tablespoons sriracha adjust to taste
- 1 tablespoon minced fresh ginger
- 3 tablespoons peanut oil
- 1 yellow onion cut into large chunks
- 1 red bell pepper cut into large chunks
- 1 yellow bell pepper cut into large chunks
- 2 cloves garlic minced
- 2 medium zucchini cut into large wedges
- 1 can (15 oz) baby corn, drained and halved
- 1 head broccoli cut into florets
- Sesame seeds for garnish
- 2 green onions sliced
Instructions
- Cook spaghetti and toss with sesame oil and soy sauce.
- Whisk together soy sauce, sherry, brown sugar, cornstarch, sriracha, and ginger.
- Stir-fry onion and bell peppers in peanut oil for 2-3 minutes.
- Add garlic and cook for another minute.
- Add zucchini, baby corn, and broccoli.
- Pour in the sauce and stir until thickened.
- Adjust sauce consistency with water or soy sauce.
- Serve over noodles and garnish with sesame seeds and green onions.
Notes
- Noodle Swap: You can use soba noodles, rice noodles, or lo mein instead of spaghetti.
- Make it Gluten-Free: Use tamari instead of soy sauce and gluten-free noodles.
- Add Protein: Stir in cooked tofu, shrimp, or chicken for extra protein.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat Tip: Reheat in a skillet over medium heat with a splash of water or soy sauce.