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Easy Stir-Fry Vegetables
5 from 132 votes

Easy Stir-Fry Vegetables

Easy Stir-Fry Vegetables features a medley of broccoli, bell pepper, carrot, mushrooms, snap peas, baby corn, and water chestnuts, cooked quickly with fresh ginger and garlic. The sauce, made from soy sauce, vegetable bouillon, sugar, sesame oil, and cornstarch, creates a glossy coating that binds the vegetables for a balanced savory and sweet flavor. This stir-fry highlights crisp-tender vegetables with varied textures and a fragrant sauce.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 3 to 4
Calories: 398 kcal
Course: Side Dish
Cuisine: Asian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Add the broccoli, bell pepper, and carrots. Cook for 5 minutes stearing regularly to prevent burning.
  4. Then add the mushrooms and cook for 3-5 minutes until they begin to release their juices.
  5. 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.
  6. Cook for 5 minutes stirring occasionally. Add a splash of water if it gets too dry.
  7. 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

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%)

Nutrition Facts

Serving: 3 to 4

Amount Per Serving

Calories 398

% 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.