Vegetable Stir Fry Recipe

Vegetable stir fry is a quick, one-pan dish ready in under 30 minutes. This vegetarian dish of sautéed veggies in an easy sweet and savory stir fry sauce makes a filling and delicious meal but is versatile enough to customize with protein and swap veggies. The perfect recipe when craving Asian takeout that can be made at home.

Author: Natasha Kravchuk

Servings: servings

Calories: 255

Prep Time: 10

Cook Time: 15

Total Time: 25

Ingredients

Stir Fry Sauce:

1/4 cup chicken broth, (or vegetable broth for vegetarian)
3 Tbsp low-sodium soy sauce, (use Tamari for gluten-free), or 2 Tbsp regular soy sauce
1 tsp corn starch
2 Tbsp honey
¼ tsp hot sauce, optional (Frank's or Sriracha work great)

Vegetable Stir Fry:

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

Instructions

Make stir fry sauce - In a small bowl, combine all the ingredients for the stir fry sauce and stir to incorporate the corn starch, and set it aside until ready to use.
Saute the veggies - Set a large non-stick skillet or wok over medium-high heat then add the oil. Once the oil is hot and shimmering, add the vegetables and stir-fry for about 3 minutes or until the vegetables are just crisp-tender - do not overcook them.
Add Aromatics - reduce the heat to medium and add the butter, garlic, and ginger, and stir constantly for 30-60 seconds or until fragrant.
Add the stir-fry sauce - If the sauce has separated, stir it and stir it into your vegetables. Reduce the heat to medium/low and cook for 3-4 minutes, until the sauce thickens and vegetables reach your desired tenderness.

Notes

Variations:

Protein - add cooked chicken, shrimp, ground beef, ground pork, or tofu
Veggies - swap with whatever veggies you prefer, but avoid frozen vegetables since they tend to get mushy and can water down the sauce.
Nuts - add nuts like peanuts or cashews, or seeds to your liking

Make Ahead - prep the veggies and mix the sauce. Store separately in the fridge until ready to sauté.

Storage - store leftovers in an airtight container in the fridge for up to 4 days.

To Reheat - Saute in a large pan on the stove on low until heated through.

Nutrition Facts

Vegetable Stir Fry Recipe

Amount per Serving

Calories

255

% Daily Value*

Fat

Saturated Fat

Trans Fat

0.3

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

Sodium

474

Potassium

630

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

4078

Vitamin C

102

Calcium

Iron

* Percent Daily Values are based on a 2000 calorie diet.