Why Make This Recipe
Vegetable stir fry is a quick and healthy meal option that is perfect for busy weeknights. It is packed with colorful vegetables that are not only nutritious but also delicious. This recipe allows you to use whatever vegetables you have on hand, making it versatile and easy to customize. Plus, it’s a great way to get your daily servings of veggies!
How to Make Vegetable Stir Fry
Ingredients:
- 1 tablespoon olive oil
- 1 sliced red bell pepper
- 1 sliced yellow bell pepper
- 1 small sliced zucchini
- 1 cup sugar snap peas
- 1 cup sliced carrots
- 1 cup sliced mushrooms
- 2 cups broccoli florets
- 1 (15-ounce) can baby corn, drained
- 1 (8-ounce) can water chestnuts, drained
- Green onions for garnish
- Sesame seeds for garnish
- ¼ cup soy sauce
- 3 garlic cloves, minced
- 3 tablespoons brown sugar
- 1 teaspoon sesame oil
- ½ cup chicken broth
- 1 tablespoon cornstarch
Directions:
- In a wok or large skillet, heat 1 tablespoon of olive oil over medium-high heat until shimmering.
- Add sliced red and yellow bell peppers, zucchini, sugar snap peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts to the skillet. Stir-fry for 2-3 minutes, stirring frequently, until the vegetables are almost tender but still crisp.
- In a small bowl, whisk together ¼ cup soy sauce, minced garlic, 3 tablespoons brown sugar, 1 teaspoon sesame oil, ½ cup chicken broth, and 1 tablespoon cornstarch until smooth.
- Pour the sauce over the vegetables in the skillet. Continue cooking, stirring occasionally, until the sauce thickens and coats the vegetables evenly, about 2-3 minutes more.
- Remove from heat and garnish the stir fry with chopped green onions and sesame seeds if desired. Serve immediately for best texture and flavor.
How to Serve Vegetable Stir Fry
Serve the vegetable stir fry hot, straight from the skillet. It goes well with steamed rice or noodles. You can also enjoy it on its own for a light meal. Garnishing with green onions and sesame seeds adds extra flavor and crunch!
How to Store Vegetable Stir Fry
If you have leftovers, store them in an airtight container in the fridge. They will last for about 3-4 days. When you’re ready to eat, simply reheat it on the stovetop or in the microwave until it’s hot.
Tips to Make Vegetable Stir Fry
- Feel free to substitute any of the vegetables with your favorites or whatever you have on hand.
- Make sure not to overcook the vegetables. They should be crisp-tender for the best texture.
- For a vegan version, simply skip the chicken broth or use vegetable broth.
Variation
You can add protein to this dish by including tofu, chicken, beef, or shrimp. Just cook the protein first before adding the vegetables, and then follow the rest of the steps.
FAQs
1. Can I use frozen vegetables for this stir fry?
Yes, you can use frozen vegetables. Just be aware that they may release more water, so you might need to cook them a bit longer.
2. Is this recipe gluten-free?
This recipe can be made gluten-free by using tamari instead of soy sauce.
3. Can I meal prep this recipe?
Absolutely! This stir fry is great for meal prepping. Just store it in portions and reheat as needed!
Vegetable Stir Fry
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and healthy vegetable stir fry packed with colorful veggies, perfect for busy weeknights.
Ingredients
- 1 tablespoon olive oil
- 1 sliced red bell pepper
- 1 sliced yellow bell pepper
- 1 small sliced zucchini
- 1 cup sugar snap peas
- 1 cup sliced carrots
- 1 cup sliced mushrooms
- 2 cups broccoli florets
- 1 (15-ounce) can baby corn, drained
- 1 (8-ounce) can water chestnuts, drained
- Green onions for garnish
- Sesame seeds for garnish
- ¼ cup soy sauce
- 3 garlic cloves, minced
- 3 tablespoons brown sugar
- 1 teaspoon sesame oil
- ½ cup chicken broth
- 1 tablespoon cornstarch
Instructions
- In a wok or large skillet, heat 1 tablespoon of olive oil over medium-high heat until shimmering.
- Add sliced red and yellow bell peppers, zucchini, sugar snap peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts to the skillet. Stir-fry for 2-3 minutes until the vegetables are almost tender but still crisp.
- In a small bowl, whisk together ¼ cup soy sauce, minced garlic, 3 tablespoons brown sugar, 1 teaspoon sesame oil, ½ cup chicken broth, and 1 tablespoon cornstarch until smooth.
- Pour the sauce over the vegetables in the skillet. Continue cooking, stirring occasionally, until the sauce thickens and coats the vegetables evenly, about 2-3 minutes more.
- Remove from heat and garnish the stir fry with chopped green onions and sesame seeds if desired. Serve immediately for best texture and flavor.
Notes
Feel free to substitute vegetables or use frozen ones. For a vegan version, use vegetable broth instead of chicken broth.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
