International sauce brand Lee Kum Kee has released a Premium soy sauce that enhances the flavour of any meat and vegetable dish. Made from the finest quality soybeans with no added preservatives, the soy sauce is brewed using traditional Chinese methods and provides a rich soy flavour, colour and aroma to each meal.
An ideal recipe for the delectable soy sauce is the classic vegetable stir fry. This particular vegetable stir fry is a combination of colourful veggies cooked in a sweet and savoury honey soy sauce. An easy side dish or main course that is light, fresh and totally tasty! Serve your veggie stir fry over rice or noodles.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
For the vegetables
1 tablespoon vegetable oil
1 small onion, peeled and thinly sliced
1-2 carrots, peeled and thinly sliced
1 cup broccoli florets
3/4 cup red and yellow capsicums, sliced
1 cup sugar snap peas trimmed
2 teaspoons garlic, finely diced
1 teaspoon ginger, crushed
salt to taste
For the sauce
1/4 cup water
1/4 cup Lee Kum Kee Premium Soy Sauce
3 tablespoons runny honey
2 teaspoons cornflour
Heat the oil in a large pan over medium-high heat. Add the carrots and onion and cook for 4-6 minutes or until tender. Add the broccoli, capsicums, sugar snap peas, garlic, ginger and 2 tablespoons of water to the pan. Stir-fry for an additional 3-5 minutes, until vegetables are tender. Add a pinch of salt to taste.
In a bowl, combine the water, Lee Kum Kee Premium Soy Sauce and honey. Add the mixture to the vegetables and stir fry to heat through. In a cup, mix the cornflour with a tablespoon of cold water. Add the cornflour mixture to the vegetables and bring to a boil. Stir fry for 1 more minute or until the sauce has just started to thicken. Serve immediately, over rice or noodles if desired.