Easy Stir-Fry Vegetables
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5.0
132 reviews
Excellent
Easy Stir-Fry Vegetables
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Make delicious one-pan stir-fry vegetables with a moreish sweet and savory stir-fry sauce in just 20 minutes. A healthy, nutritious, versatile meal perfect for busy weeknights!
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Ingredients
Stir Fry Sauce
- 1 ½ tablespoons of corn starch
- 2 tablespoons of cold water
- 2 vegetable boullion cubes
- 1 cup of hot water
- ¼ cup of soy sauce
- 2 tablespoons of sugar or agave
- 2 teaspoons 2 teaspoons + 1 teaspoon of sesame oil (or olive)
- Red pepper flakes to taste
Stir Fry Veggies
- 1 tablespoon of high heat oil
- 2 teaspoons of fresh ginger, minced
- 2 garlic cloves, minced
- 2 cups of fresh or frozen broccoli florets
- 1 green or red bell pepper, sliced
- 1 carrot, sliced
- 1 cup of sliced mushrooms
- 1 tablespoon of sesame oil
- 1 (8-ounce) package of sugar snap peas
- 1 cup of baby corn (optional)
- 1 can of water chestnuts, drained and rinsed (optional)
- 1 bundle of green onions, sliced
- Sesame seeds, for garnish (optional)
- Rice or noodles (optional)
Instructions
- In a small bowl, mix together the corn starch and water. Dissolve the boullion cubes in the hot water and add it to the bowl with the cornstarch mixture. Then add remaining ingredients and whisk until fully mixed and set aside.
- Add the oil to a large pan or wok and heat over medium-high heat. Add minced ginger and garlic and cook for 1 to 2 minutes or until fragrant, but not browning.
- Add the broccoli, bell pepper, and carrots. Cook for 5 minutes stearing regularly to prevent burning.
- Then add the mushrooms and cook for 3-5 minutes until they begin to release their juices.
- Add the sesame oil, snap peas, baby corn, and water chestnuts. Mix all the veggies and salte for 3-5 minutes. Then add the stir fry sauce. Mix well to coat all of the veggies with the sauce.
- Cook for 5 minutes stirring occasionally. Add a splash of water if it gets too dry.
- Turn off the heat, add the green onions, mix, and optionally serve hot over rice or noddles of your choice.
Equipments used:
Notes
- Note: What makes this stir fry excellent is the sauce. Feel free to swap out/in any vegetables you’d like.
- Note: What makes this stir fry excellent is the sauce. Feel free to swap out/in any vegetables you’d like.
- Prepare the ingredients first: Making a vegetable stir fry is an incredibly quick process, so make sure all the ingredients are prepared before heating the pan.
- Slice the veggies evenly: This ensures they cook evenly.
- Cook the vegetables incrementally: The aim is to have equally tender-crisp (or more tender if preferred) vegetables. However, as they cook at different rates, you’ll need to add them to the pan incrementally so none end up overcooked.
- Experiment with veggies: This veggie stir-fry recipe is as simple as combining the vegan stir-fry sauce with whatever vegetables you like.
Nutrition Information
Show Details
Calories
398kcal
(20%)
Carbohydrates
61g
(20%)
Protein
12g
(24%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
Monounsaturated Fat
7g
Sodium
1589mg
(66%)
Potassium
973mg
(28%)
Fiber
11g
(44%)
Sugar
23g
(46%)
Vitamin A
6071IU
(121%)
Vitamin C
159mg
(177%)
Calcium
96mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 3to 4
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Calories | 398kcal | 20% |
| Carbohydrates | 61g | 20% |
| Protein | 12g | 24% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 1589mg | 66% |
| Potassium | 973mg | 21% |
| Fiber | 11g | 44% |
| Sugar | 23g | 46% |
| Vitamin A | 6071IU | 121% |
| Vitamin C | 159mg | 177% |
| Calcium | 96mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
132 reviews
Excellent
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