No chili bean paste at your supermarket? Any chili sauce or paste works in this Rainbow Stir-Fry, but if it’s sweet (like Thai chili sauce), skip the brown sugar.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 20 minutes
Serves: 6

Ingredients

• ¼ cup dry sherry

• 2 Tbs. reduced-sodium soy sauce

• 1 tsp. brown sugar

• 1 tsp. chili bean paste (toban djan)

• 1 tsp. cornstarch

• 1 Tbs. + 1 Tbs. neutral-tasting oil (like peanut or sunflower)

• 3 cloves garlic, chopped

• 1 tsp. minced ginger

• 2 cups sliced rainbow carrots

• 4 cups other sliced vegetables (like zucchini, onion, and celery)

Instructions

1. Make the sauce: In a medium bowl, whisk together ¼ cup water with the sherry, soy sauce, sugar, chili bean paste, and cornstarch. Set aside.

2. In a small pot over medium heat, heat 1 Tbs. oil until shimmering. Stir-fry the garlic and ginger until they start to turn light golden, 60–90 seconds.

3. Whisk in the sauce and bring to a boil over high heat. Cook until the sauce has thickened, 1–2 minutes.

4. In a large pan over medium-high heat, heat the remaining 1 Tbs. oil until shimmering. Stir-fry the carrots and other vegetables until they start to char in spots, 1–2 minutes.

5. Add the sauce to the vegetables and stir-fry until hot, 1–2 minutes.

Nutrition Information 

Per serving (1 cup):

• Calories: 100

• Total fat: 5 g

• Sat fat: 1 g

• Carbs: 11 g

• Fiber: 2 g

• Total sugar: 5 g

• Added sugar: 1 g

• Protein: 2 g

• Sodium: 290 mg