Easy Stir-Fry Vegetables
User Reviews
5
Easy Stir-Fry Vegetables
Description
This Easy Stir-Fry Vegetables recipe combines fresh ginger and garlic for aromatics with a colorful mix of broccoli, bell peppers, carrots, mushrooms, sugar snap peas, baby corn, and water chestnuts. The vegetables cook in stages to ensure even doneness, resulting in a dish where some ingredients remain crisp and others tender. A sauce prepared from soy sauce, vegetable bouillon, sugar, sesame oil, and cornstarch thickens to coat the vegetables, creating a balanced sweet and savory flavor profile with a slight kick from optional red pepper flakes.
The dish can be served hot over rice or noodles, making it a versatile side or light main course. The sesame seeds garnish adds a finishing touch of texture and visual appeal.
Preparing all ingredients beforehand is essential due to the quick cooking process. The sauce is critical to the dish’s character, and variations in vegetables are encouraged based on preference or availability.
Ingredients
Stir Fry Sauce
- 1 ½ tablespoons corn starch
- 2 tablespoons water cold
- 2 vegetable bouillon cubes
- 1 cup hot water
- ¼ cup soy sauce
- 2 tablespoons sugar or agave
- 2 teaspoons sesame oil or olive, 2 teaspoons + 1 teaspoon
- red pepper flakes to taste
Stir Fry Veggies
- 1 tablespoon cooking oil high heat
- 2 teaspoons fresh ginger minced
- 2 garlic minced, cloves
- 2 cups broccoli florets fresh or frozen
- 1 green bell pepper sliced, or red bell pepper
- 1 carrot sliced
- 1 cup mushrooms sliced
- 1 tablespoon sesame oil
- 1 sugar snap peas 8-ounce) package
- 1 cup baby corn optional
- 1 water chestnuts drained and rinsed (optional, canned
- 1 bundle green onions sliced
- sesame seeds for garnish (optional
- rice optional, or noodles
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.
Notes
- Prepare all ingredients before cooking since the stir-fry process is rapid.
- Slice vegetables evenly to ensure uniform cooking.
- Add vegetables incrementally according to their cooking times to avoid overcooking.
- The stir-fry sauce is key; feel free to substitute or add vegetables as desired.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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