This dish comes together quickly for an easy weeknight meal. Simplifying it even further is a snap. Just swap out the fresh vegetables for one or two 16-ounce bags of frozen stir-fry vegetables.
2 tablespoons vegetable oil
1 cup broccoli florets
1 red bell pepper, matchstick cut
1/2 cup bok choy, diced
1/2 cup mushrooms, halved
1/3 cup carrots, matchstick cut
1/3 cup red onion, chopped
1 - 2 tablespoons Hoisin Sauce
"sticky" or seasoned rice or noodles for serving
Heat a large wok or nonstick skillet over medium-high heat.
Add the vegetable oil. Add the broccoli, bell pepper, bok choy, mushrooms, carrots, and red onion.
Cook, continuously stirring until the broccoli is bright green and the vegetables are tender - for about 5 to 7 minutes.
Stir in the hoisin sauce, and season to taste with salt and pepper.
Remove the pan from heat and serve immediately over rice or noodles. Serve with tamari or soy sauce for extra seasoning if desired.
Add tofu, beefless tips, or chick'n scallopini to make this a "meat" and veggie stir-fry. Just follow the cooking instructions on the package, then spoon over your dish before serving. It's that easy!
