Confetti Vegetable Stir-Fry Recipe with Picture

Nature is so colorful! Bringing a variety of vibrantly colored vegetables can make getting your daily dose of vitamins and fiber a festive experience. The photo above shows a combination of baby corn, snow peas, broccoli, small red potatoes, carrots, sweet red peppers and a combination of white, orange, green and purple cauliflower. Mix all these beautiful vegetables with a mild yet flavorful sauce, and you've got a gorgeous plate of healthiness.

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Ingredients

Vegetables

1 cup broccoli flowerets

1 cup cauliflower (you can use various colors of cauliflower)

3 small red potatoes, thinly sliced

1/3 cup small baby corns (in can or pickled in jar), cut into bite-size pieces

1 carrot, diagonally sliced into bite-size pieces

1/2 sweet red (bell) pepper, sliced into bite-size pieces

1/2 cup snow peas

2 tablespoons olive oil

1/3-1/2 cup water

Sauce

1/3 cup dry cooking sherry
3 tablespoons soy sauce
2 teaspoons sesame oil
1/4 cup finely chopped scallions
1 teaspoon minced fresh ginger
1 garlic clove, minced

Directions

Sauce

Whisk all ingredients together in a small mixing bowl and set aside.

Vegetables

Heat a large skillet or wok on medium high. Add oil and allow to heat for about 15 seconds. Pour vegetables into skillet and add 1/3 cup water. Begin stir frying, shaking pan occasionally to evenly coat with oil and water. When water has nearly completely evaporated, pierce a carrot to see if it is tender. If it is still too firm, add a little more water (about 1/4 cup) and continue cooking just until vegetables are tender, yet firm. Cook until water has completely evaporated and vegetables are cooked, then add sauce and stir to thoroughly coat. Serve.