25-Minute Mixed Vegetable Stir Fry
User Reviews
4.9
25-Minute Mixed Vegetable Stir Fry
Description
The 25-Minute Mixed Vegetable Stir Fry combines diverse vegetables such as onion, mushrooms, carrots, snow peas or snap peas, broccoli, bell pepper, garlic, ginger, and water chestnuts. The stir fry sauce blends low sodium soy sauce, vegetable stock, sesame oil, rice vinegar, minced garlic and ginger, sugar, and cornstarch, creating a glossy, thickened coating that clings to the vegetables.
The vegetables are cooked sequentially in hot oil to ensure each reaches the desired fork-tender but crisp texture without overcooking. The finished dish is savory with hints of sweetness and tang from the vinegar and sugar, complemented by the warmth of ginger and garlic, and optionally a touch of red pepper flakes for mild heat.
Served over rice or noodles, this stir fry is versatile and can be garnished with fresh green onions, cilantro, bean sprouts, lime, or sesame seeds to enhance freshness and flavor. Leftovers store well refrigerated for up to 4 days or can be frozen for longer keeping.
Adjust sauce thickness by varying cornstarch, and use a no-salt-added stock to control sodium. Water chestnuts add a crisp texture contrast if chopped to preferred size.
Ingredients
Stir Fry Sauce
- ½ cup soy sauce low sodium recommended
- ½ cup vegetable stock or water
- 1 teaspoon sesame oil
- 1/2 /2 tablespoon rice vinegar
- 2 cloves garlic minced
- 1-2 teaspoons ginger grated or minced
- 1 tablespoon sugar more for a sweeter sauce, or honey
- 1 tablespoon cornstarch
- Pinch Pinch red pepper flakes optional
Stir Fry Vegetables
- 1 Tablespoon neutral oil
- ½ cup yellow onion thinly sliced
- 8 ounces mushrooms sliced
- ½ cup carrot sliced on the bias (diagonal
- 8 ounces snow peas or snap peas
- 1 cup broccoli bite-sized pieces, florets
- 1 bell pepper thinly sliced, red or yellow
- 8 ounces water chestnuts drained, canned, sliced
- 2 cloves garlic thinly sliced or minced
- 1 teaspoon ginger finely chopped or minced
Instructions
- The Sauce: whisk together the stir fry sauce ingredients and set aside.
- In a wok or large saute pan, heat oil over high heat. Add the sliced onion and mushrooms, let cook for 3-4 minutes.
- Add carrots, sugar snap peas (wait if using snow peas), and broccoli. Cook for 3-4 minutes.
- Add bell pepper, water chestnuts, garlic, and ginger (snow peas here, if using instead of snap peas). Cook for 2 minutes, then stir in the sauce. Bring to a simmer and cook until thick and the vegetables are fork-tender, about 3-5 minutes.
- Serve over rice or noodles. Garnish with green onions, cilantro, bean sprouts, a squeeze of lime, or sesame seeds as desired.
Notes
- Use pre-sliced water chestnuts or slice them smaller for a finer texture in the stir fry.
- Leftovers keep for up to 4 days in the refrigerator or freeze for up to 2 months in an airtight container.
- The sauce yields about 1¼ cups; add gradually to adjust the amount coating the vegetables.
- Add extra cornstarch if a thicker sauce is preferred.
- Select vegetable stock without added salt to better control seasoning and saltiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183kcal | 9% |
| Carbohydrates | 29g | 10% |
| Protein | 8g | 16% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Sodium | 1768mg | 74% |
| Potassium | 656mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 12g | 24% |
| Vitamin A | 3554IU | 71% |
| Vitamin C | 114mg | 127% |
| Calcium | 64mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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