Ingredients
- 1 Tbsp. high-heat cooking oil
- 2 cups cubed butternut squash (peeled and deseeded)
- 1 cup broccoli florets
- 8 oz. frozen sugar snap peas
- 8 oz. mushrooms, sliced
- 1 red bell pepper, thinly sliced
- 1/2 yellow onion, thinly sliced
- cooked rice or noodles, for serving
Sauce
- 1/3 cup low sodium soy sauce or tamari
- 1/3 cup no-salt vegetable stock
- 2 tsp. sesame oil
- 2 tsp. sriracha or a pinch of red pepper flakes, to taste
- 1 Tbsp. rice vinegar
- 1-2 Tbsp. coconut sugar or brown sugar, to taste
- 3 cloves garlic, minced
- 1 tsp. fresh ginger, minced
- 1 Tbsp. cornstarch
Servings:
Units:
Instructions
- Combine all sauce ingredients in a jar or small bowl. Set aside.
- Heat oil in a wok or large skillet over medium-high heat. Once hot, add the squash and cook for 15 minutes, stirring occasionally, until edges are slightly caramelized. Add onions and cook for 2 minutes, until softened. Add broccoli and mushrooms and cook for about a minute, stirring frequently, then add snap peas and bell peppers.
- Add desired amount of sauce, stirring to evenly coat the veggies. Allow sauce to simmer until slightly thickened.
- Serve over white or brown rice or noodles. Enjoy!
Recipe Notes
This recipe is from Mississippi Market's Plant-Based Recipe Club — a great way to get more plants on your plate!
Share this Recipe