Easy Vegetable Stir Fry -Zero Points on Weight Watchers Blue!

Ingredients:

• 4 cups mixed vegetables (e.g., broccoli florets, bell peppers, snap peas, carrots, mushrooms)
• 1 tablespoon soy sauce
• 1 tablespoon low-sodium teriyaki sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon grated ginger
• 2 cloves garlic, minced
• 1 tablespoon cornstarch (optional, for thickening)
• Salt and pepper to taste
• Cooking spray

Instructions:

1. Prepare Vegetables:
   • Wash and chop the vegetables into bite-sized pieces.
2. Make Stir Fry Sauce:
   • In a small bowl, whisk together soy sauce, teriyaki sauce, rice vinegar, sesame oil, grated ginger, and minced garlic.
3. Cook Vegetables:
   • Heat a large skillet or wok over medium-high heat and coat it with cooking spray.
   • Add the chopped vegetables to the skillet and stir-fry for 5-7 minutes until they are crisp-tender. Season with salt and pepper to taste.
4. Add Sauce:
   • Pour the stir fry sauce over the vegetables and toss to coat evenly. Cook for an additional 2-3 minutes.
5. Optional Thickening:
   • If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Stir the slurry into the vegetable mixture and cook for an extra minute until the sauce thickens.
6. Serve:
   • Remove the skillet from heat and serve the vegetable stir fry hot. You can serve it over cauliflower rice or eat it on its own.