5.0 from 129 votes
Easy Zucchini Stir Fry
Make a delicious one-pan vegetable zucchini stir-fry with a classic sweet & savory stir-fry sauce in 35 minutes! A healthy, nutritious, versatile meal perfect for serving with your favorite plant-based protein!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 -6
Calories: 192 kcal
Course:
Side Dish
Cuisine:
Asian
Ingredients
Stir Fry Sauce
- 2 tablespooons of cornstarch
- 4 tablespoons of water
- ¼ cup of vegetable broth
- ¼ cup of soy sauce
- 1-2 tablespoons of sugar or agave
- 2 teaspoons of sesame oil
- red pepper flakes, to taste
Stir veggies
- 3 tablespoons of oil
- 1 red onion, sliced into wedges
- 4 cups of zucchini, sliced length wise and then sliced into half moons
- 1 red bell pepper, diced
- 2 thin carrots, sliced
- 5 garlic cloves, thinly sliced
- Sesame seeds, for garnish (optional)
- sliced green onions, for garnish (optional)
Instructions
- In a small bowl, mix together the cornstarch and water. Whisk in the vegetable broth. Add remaining ingredients for the sauce and whisk until fully mixed and set aside.
- Add oil to a large deep pan or pot and heat over medium-high heat.
- Add the onions and cook for 5 minutes or until they become tender and translucent. Add the rest of the stir fry ingredients and saute for 10 minutes, regularly stiring.
- Add the sauce, lower the heat to a simmer, mix well, cover with a lid and cook for 5 minutes. Turn off the heat, mix well, cover back with the lid and leave it undisturbed for 10 minutes.
- Serve hot and garnish with green onions and sesame seeds.
Cup of Yum
Notes
- Don’t slice zucchini too thin: Otherwise, it will become sad and limp while cooking.
- Cook vegetables incrementally if needed: There are two ways to ensure evenly cooked stir-fry. The first is to adapt slice thickness (i.e., we cut carrots thinner than the zucchini since it’s harder and takes longer to cook). Another way is to start by cooking the veggies that take the longest, then add the rest incrementally so they all finish at the same time.
- Use a large skillet/wok: A wok is best, as it has a large surface area that retains heat well, but a large skillet works, too. It’s best to avoid overcrowding the veggies.
Nutrition Information
Calories
192kcal
(10%)
Carbohydrates
16g
(5%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Sodium
900mg
(38%)
Potassium
555mg
(16%)
Fiber
3g
(12%)
Sugar
10g
(20%)
Vitamin A
5396IU
(108%)
Vitamin C
65mg
(72%)
Calcium
52mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4-6
Amount Per Serving
Calories 192
% Daily Value*
| Calories | 192kcal | 10% |
| Carbohydrates | 16g | 5% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 900mg | 38% |
| Potassium | 555mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 5396IU | 108% |
| Vitamin C | 65mg | 72% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.