3 cups vegetables (frozen broccoli, carrots, green beans, sugar snap peas, red bell peppers, or stir-fry blend)
1/4 cup water
1 1/2 tablespoon soy sauce (low sodium preferred)
1 large clove garlic, minced or finely grated
1 teaspoon ground ginger (or grated fresh ginger)
2 tablespoons avocado oil, divided
1 teaspoon arrowroot starch (or tapioca starch, or corn starch)
1 tablespoon sesame seeds
Steps
In a large skillet or wok, heat 1 tablespoon of avocado oil over medium-high heat until hot.
Add the frozen vegetables to the sizzling skillet and stir-fry over medium-high heat for 5 to 7 minutes, until tender-crisp.
While the vegetables are cooking, prepare the stir-fry sauce in a small bowl by whisking together the water, soy sauce, minced garlic, ginger, arrowroot starch, and the remaining 1 tablespoon of avocado oil.
Pour the sauce mixture over the vegetables in the skillet and cook over medium heat for about 1 minute, stirring constantly, until the sauce thickens.
Stir in the sesame seeds and serve immediately.
There is no nutrition data for this recipe yet. You can either manually enter it or attempt to automatically generate it.
Save Recipes Like This
Create your own digital cookbook. Organize recipes, import from anywhere with AI, and keep everything in one beautiful place.