Tangy Water Chestnut Stir-Fry
Enjoy a burst of flavors with this tangy stir-fry that combines crispy water chestnuts, zesty tomato sauce, and tender artichoke hearts. This dish is a delightful balance of textures and a medley of Asian and Mediterranean flavors. Perfect for a quick and satisfying meal!
ingredients
- 1 can (8 oz) water chestnuts, drained and sliced
- 1 can (14 oz) artichoke hearts, drained and quartered
- 1 tablespoon vegetable oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup sugar snap peas
- 1 cup baby corn, halved
- 1 cup tomato sauce
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon ginger, grated
- ½ teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- Cooked rice, to serve
steps
- 1.
In a large pan or wok, heat the vegetable oil over medium-high heat.
- 2.
Sauté the onion and garlic until fragrant and slightly softened.
- 3.
Add the sliced water chestnuts, artichoke hearts, red bell pepper, broccoli, sugar snap peas, and baby corn. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
- 4.
In a small bowl, whisk together the tomato sauce, soy sauce, rice vinegar, honey, grated ginger, and red pepper flakes (if desired). Pour the sauce over the vegetables in the pan.
- 5.
Reduce the heat to medium-low and simmer for an additional 2-3 minutes, allowing the flavors to blend.
- 6.
Season with salt and pepper to taste.
- 7.
Serve the tangy water chestnut stir-fry over cooked rice.