top of page

Veggie Stir-Fry with Asian Fusion Crunch

Yield: 4 servings | Prep time: 10 minutes


  • 2 tablespoons olive oil

  • 1 red bell pepper sliced

  • 1 yellow bell pepper sliced

  • 1 cup snow peas

  • ½ cup shredded carrot

  • 1 cup shitake mushrooms sliced

  • 2 cups broccolini

  • 1 cup baby corn

  • ¼ cup reduced sodium soy sauce or tamari

  • 1 tablespoon minced garlic

  • 3 Tablespoons brown sugar

  • 2 teaspoons toasted sesame seeds

  • ½ cup vegetable or miso broth

  • 1 tablespoon cornstarch

  • Fresh Gourmet® Asian Fusion Topper, for garnish


In a wok or large rimmed skillet add olive oil over medium high heat. Next, add bell pepper, peas, carrots, mushrooms, broccolini and baby corn. Stirring frequently, sauté vegetables for 2-3 minutes until tender.

In a small bowl, whisk together soy sauce, garlic, brown sugar, sesame oil, broth, and cornstarch.

Add the sauce to the pan and stir until thickened. Garnish with Fresh Gourmet® Asian Fusion Topper.


Los comentarios se han desactivado.
bottom of page