Easy Vegetable Stir Fry
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4 1.5 cups each
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Calories
209 kcal
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Course
Main Course, Dinner
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Cuisine
Asian
Easy Vegetable Stir Fry
Description
Easy Vegetable Stir Fry features a balanced sauce made from soy sauce, water, brown sugar, toasted sesame oil, minced garlic, grated fresh ginger, and a thickening agent of cornstarch. Vegetables including broccoli, carrots, mushrooms, sugar snap peas, onion, and red bell pepper are chopped into similar-sized pieces for even cooking.
The cooking process begins by heating oil in a skillet or wok and adding the hardest vegetables—carrots and broccoli—first, gently cooking until the broccoli brightens. Mushrooms and sugar snap peas follow, softening slightly, then red bell pepper and onion are added last to maintain their tenderness. The prepared stir fry sauce is poured over the vegetables and cooked until it simmers, allowing the cornstarch to thicken the sauce and coat the vegetables evenly.
This stir fry is suitable as a side to rice or noodles or can serve as a main with added protein. The variety of vegetables provides a mix of textures from crisp to tender and a blend of sweet and savory flavors from the sauce and fresh garlic and ginger.
The recipe allows customization of vegetable selection, recommending about 8 cups once chopped. The sequence of adding vegetables preserves their individual textures and colors, resulting in an appealing and flavorful dish.
Ingredients
Stir Fry Sauce
- 1/4 cup soy sauce $0.24
- 1/4 cup water $0.00
- 2 Tbsp brown sugar $0.08
- 1 tsp sesame oil $0.10, toasted
- 2 cloves garlic $0.16, minced
- 1 tsp ginger $0.10, grated fresh
- 1 Tbsp cornstarch $0.03
Vegetables*
- 3/4 lb. broccoli $1.34
- 2 carrot $0.33
- 8 oz. mushrooms $1.69
- 8 oz. sugar snap peas $2.99
- 1 small onion $0.28
- 1 red bell pepper $1.50
- 2 Tbsp neutral cooking oil $0.16, generic cooking oil
- 1 tsp sesame seeds $0.06
Instructions
- Make the stir fry sauce first. Combine the soy sauce, water, brown sugar, sesame oil, garlic, ginger, and cornstarch in a small bowl. Set the sauce aside.
- Chop the vegetables into similar-sized pieces. It's up to you whether you slice, dice, or cut into any other shape you prefer.
- Add the cooking oil to a very large skillet or wok. Heat over medium-high. When the pan and oil are very hot (but not smoking), add the hardest vegetables first: carrots and broccoli. Cook and stir for about a minute, or just until the broccoli begins to turn bright green.
- Next, add the mushrooms and sugar snap peas. Continue to cook and stir for a minute or two more, or just until the mushrooms begin to soften.
- Finally, add the softest vegetables, bell pepper and onion. Continue to cook and stir just until the onion begins to soften.
- Give the stir fry sauce another brief stir, then pour it over the vegetables. Continue to cook and stir until the sauce begins to simmer, at which point it will thicken and turn glossy. Remove the vegetables from the heat, or continue to cook until they are to your desired doneness.
- Top the stir fry with sesame seeds and serve!
Notes
- Use any combination of vegetables totaling approximately 8 cups chopped, adjusting to your preference or availability.
Nutrition Information
Show DetailsNutrition Facts
Serving: 41.5 cups each
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 209kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 8g | 16% |
| Fat | 9g | 14% |
| Sodium | 869mg | 36% |
| Fiber | 6g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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