Sautéed Vegetables in Savory Sauce
A quick and flavorful dish featuring a medley of sautéed vegetables tossed in a savory garlic soy sauce, perfect as a side or light main.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4
Ingredients
2 tablespoons olive oil
1 medium red bell pepper, sliced into thin strips
1 medium yellow bell pepper, sliced into thin strips
1 medium zucchini, sliced into half-moons
1 medium carrot, peeled and thinly sliced
1 cup broccoli florets
1 cup snap peas, trimmed
3 cloves garlic, minced
1/4 cup low sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes
2 tablespoons water
1 teaspoon cornstarch
Instructions
In a small bowl, whisk together soy sauce, rice vinegar, honey, black pepper, crushed red pepper flakes, water, and cornstarch until smooth. Set aside.
Heat olive oil in a large skillet over medium-high heat.
Add minced garlic to the skillet and sauté for 30 seconds until fragrant, stirring constantly to avoid burning.
Add the sliced red bell pepper, yellow bell pepper, zucchini, carrot, broccoli florets, and snap peas to the skillet.
Cook the vegetables, stirring frequently, for 5 to 7 minutes until they are tender-crisp.
Give the prepared sauce a quick stir and pour it over the sautéed vegetables in the skillet.
Stir well to coat all the vegetables with the sauce and cook for an additional 2 to 3 minutes until the sauce thickens and becomes glossy.
Remove from heat and transfer the sautéed vegetables in sauce to a serving dish.
Serve immediately as a side dish or over steamed rice for a light meal.