Vegetable Stir Fry Recipe

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Author: Natasha Kravchuk

Servings: servings

Prep Time: 10

Cook Time: 15

Total Time: 25

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.

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

US Customary - Metric

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.