Vegetable Stir Fry Recipe

The BEST Vegetable Stir Fry Recipe. Sauteed vegetables smothered in a quick sweet and savory sauce. This one-pan veggie stir fry is delicious served as a main course or side with Fluffy White Rice.

A stir fry is a great option when you’re in the mood for Asian food but don’t want to order takeout.

Hey, hey. Valentina with Valentina’s Corner sharing our favorite recipe for Stir Fry Vegetables.

The Easiest Vegetable Stir Fry

Prep: 10min

Total: 15min

Serving Size: 1 serving

Nutrition Facts: calories 152 kcal, Carbohydrate 27 g, Protein 5 g, Fat 4 g, Saturated Fat 1 g, Sodium 643 mg, Fiber 4 g, Sugar 12 g, servingSize 1 serving

Ingredients:

• 1 tablespoon olive oil
• 1 red bell pepper, (sliced)
• 1 yellow bell pepper, (sliced)
• 1 cup sugar snap peas
• 1 cup carrots, (sliced)
• 1 cup mushrooms, (sliced)
• 2 cups broccoli
• 1 cup baby corn
• 1/2 cup water chestnuts
• ¼ cup soy sauce
• 3 garlic cloves, minced
• 3 tablespoons brown sugar
• 1 teaspoon sesame oil
• 1/2 cup chicken broth
• 1 tablespoon cornstarch
• chopped green onions and sesame seeds for garnish (optional)

Instruction:

1. Add 1 tablespoon olive oil over medium-high heat in a wok or large skillet. Add bell pepper, peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts. Sauté 2-3 minutes until veggies are almost tender.
2. In a small whisk together soy sauce, garlic, brown sugar, sesame oil, chicken broth, and cornstarch.
3. Pour over veggies and cook until the sauce has thickened. Garnish with chopped green onions and sesame seeds if desired

The BEST Vegetable Stir Fry Recipe

Vegetable sitr fry is a quick one-pan dish ready in under 30 minutes. Sauteed veggies in an easy sweet and savory stir fry sauce. The perfect recipe when craving Asian takeout that can be made at home.

Prep: 10min

Total: 25min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 256 kcal, Carbohydrate 31 g, Protein 7 g, Fat 14 g, Saturated Fat 5 g, Cholesterol 15 mg, Sodium 444 mg, Fiber 4 g, Sugar 15 g, servingSize 1 serving

Ingredients:

• 1 large carrot (sliced)
• 2 cups medium broccoli florets
• 8 oz can baby corn spears (drained)
• 8 oz mushrooms (white or brown) (sliced or quartered)
• 1 whole pepper (red, yellow or orange) (seeded and sliced)
• 2 Tbsp cooking oil ((extra light olive oil or canola))
• 2 Tbsp unsalted butter
• 3 garlic cloves (peeled and minced)
• 2 tsp ginger (minced)
• 1/4 cup chicken broth ((or vegetable broth for vegetarian))
• ½ tsp cornstarch
• 3 Tbsp low sodium soy sauce ((use Tamari for gluten free))
• 2 Tbsp honey
• ¼ tsp hot sauce (optional (Frank’s or Sriracha work great))

Instruction:

1. In a large non-stick skillet or wok, over medium heat, heat the oil. Add the vegetable and stir fry about 3 minutes or until vegetables are crisp-tender. Add the butter, garlic, ginger and cook until fragrant.
2. In a small bowl, combine all the ingredients for the stir fry sauce. Pour the sauce over the vegetables and stir.
3. Turn heat down to medium/low and cook 3-4 minutes, until sauce thickens and vegetables are desired tenderness.

FAST Vegetable Stir Fry | EASY Chinese Veggies Recipe

FAQ

What are the 3 rules of stir-frying?

What is the secret of stir-frying vegetables?

What is the secret to a good stir-fry?

1. Nuts and seeds. Peanuts might already be regular stir-fry toppers, but it’s time to expand your nutty horizons. …
2. Fresh ginger. Ginger will add some serious zing to your stir-fry. …
3. Put an egg on it. …
4. Marinate your protein. …
5. Skip the rice. …
6. Vinegar. …
7. Seaweed. …
8. Fresh herbs.