Why Make This Recipe
Vegetable stir fry is a fantastic choice for anyone looking to enjoy a quick, healthy, and colorful meal. It’s full of fresh veggies, packed with nutrients, and perfect for those busy weeknights when you need something tasty on the table fast. Plus, you can customize it with any vegetables you have at home!
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
- 1 (15-ounce) can baby corn (drained)
- 1 (8-ounce) can water chestnuts (drained)
- Green onions (for garnish)
- Sesame seeds (for garnish)
- 1/4 cup soy sauce
- 3 garlic cloves, minced
- 3 tablespoons brown sugar
- 1 teaspoon sesame oil
- 1/2 cup chicken broth
- 1 tablespoon cornstarch
Directions:
- Heat 1 tablespoon of olive oil in a wok or large skillet over medium-high heat.
- Add the sliced red bell pepper, yellow bell pepper, zucchini, sugar snap peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts. Cook for 2-3 minutes, stirring often until the veggies are almost tender.
- In a small bowl, combine the soy sauce, minced garlic, brown sugar, sesame oil, chicken broth, and cornstarch. Whisk until smooth.
- Pour the sauce over the veggies and cook until the sauce thickens and the vegetables are tender.
- Garnish with green onions and sesame seeds, if desired.
How to Serve Vegetable Stir Fry
Vegetable stir fry is great served alone or over a bed of rice or noodles. You can also enjoy it with a protein like chicken, beef, or tofu for a more filling meal. Enjoy it hot!
How to Store Vegetable Stir Fry
If you have leftovers, let them cool down, then store them in an airtight container in the refrigerator. The stir fry will stay fresh for about 3-4 days. You can reheat it in the microwave or on the stove.
Tips to Make Vegetable Stir Fry
- Make sure to cut your vegetables into uniform sizes so they cook evenly.
- Don’t overcook the veggies; they should remain crunchy and vibrant.
- Feel free to swap in any vegetables you like or have on hand. Cauliflower or snap peas work well too!
Variation
You can add cooked shrimp, chicken, or tofu for added protein. You can also try different sauces like teriyaki or sweet chili to mix it up.
FAQs
Can I use frozen vegetables for stir fry?
Yes, frozen vegetables can work just fine! They are convenient and save prep time.
How long does it take to make vegetable stir fry?
Preparation and cooking together usually take about 15-20 minutes.
Can I make this dish vegan?
Absolutely! Just use vegetable broth instead of chicken broth and ensure your soy sauce is vegan-friendly.
Vegetable stir fry is not only simple to make, but it also brings together a beautiful medley of colors and flavors, making it an enjoyable meal for everyone!
Vegetable Stir Fry
Ingredients
Main 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
- 1 15-ounce can baby corn drained
- 1 8-ounce can water chestnuts drained
Sauce Ingredients
- 1/4 cup soy sauce
- 3 cloves garlic, minced
- 3 tablespoons brown sugar
- 1 teaspoon sesame oil
- 1/2 cup chicken broth
- 1 tablespoon cornstarch
Garnishes
- Green onions for garnish
- Sesame seeds for garnish
Instructions
Cooking Instructions
- Heat 1 tablespoon of olive oil in a wok or large skillet over medium-high heat.
- Add the sliced red bell pepper, yellow bell pepper, zucchini, sugar snap peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts. Cook for 2-3 minutes, stirring often until the veggies are almost tender.
- In a small bowl, combine the soy sauce, minced garlic, brown sugar, sesame oil, chicken broth, and cornstarch. Whisk until smooth.
- Pour the sauce over the veggies and cook until the sauce thickens and the vegetables are tender.
- Garnish with green onions and sesame seeds, if desired.