Owen's Veggie Stir-Fry
Stir-frying is very quick and helps retain the flavor of the vegetables. This is a Chinese-inspired vegetable stir-fry recipe that all vegetarians have to try! Fluffy white rice is the perfect complement to this dish.
water
2
tablespoons
cornstarch
1
teaspoon
olive oil
2
tablespoons
soy sauce
1
tablespoon
vegetable oil
3
tablespoons
red bell pepper, chopped
1
zucchini, sliced
1
carrot, sliced
1
bean sprouts
1 ⅓
cups
fresh corn kernels
⅔
cup
green onions, sliced
4
crushed garlic
1
clove
 Whisk together water and cornstarch in a small bowl. Mix in olive oil and soy sauce until combined; set aside.
  Heat vegetable oil in a skillet or wok over medium-high heat. Sauté bell pepper, zucchini, and carrot in hot oil for about 5 minutes. Stir in bean sprouts, corn, green onions, and garlic.
  Pour in soy sauce mixture. Cook and stir until vegetables are tender but crisp, about 5 minutes.
