Get the Recipe 25-Minute Mixed Vegetable Stir Fry
User Reviews
4.9
Get the Recipe 25-Minute Mixed Vegetable Stir Fry
Make vegetable stir fry at home for dinner in less than 30 minutes from start to finish. Made with a mix of sliced veggies such as bell peppers, mushrooms, broccoli, snow peas, water chestnuts, and onions. Tossed in a homemade stir-fry sauce and served over warm rice. It's so easy to make and full of flavor. The whole family will love this recipe!
Ingredients
Stir Fry Sauce
- ½ cup soy sauce low sodium recommended
- ½ cup vegetable stock* or water
- 1 teaspoon sesame oil
- 1/2 /2 tablespoon rice vinegar
- 2 cloves garlic minced
- 1-2 teaspoons ginger grated or minced
- 1 tablespoon sugar or honey more for a sweeter sauce
- 1 tablespoon cornstarch
- Pinch Pinch red pepper flakes optional
Stir Fry Vegetables
- 1 Tablespoon neutral oil
- ½ cup yellow onion thinly sliced
- 8 ounces mushrooms sliced
- ½ cup carrots sliced on the bias (diagonal)
- 8 ounces snow or snap peas
- 1 cup broccoli florets bite-sized pieces
- 1 red or yellow bell pepper thinly sliced
- 8 ounces canned water chestnuts, sliced drained*
- 2 cloves garlic thinly sliced or minced
- 1 teaspoon ginger finely chopped or minced
Instructions
- The Sauce: whisk together the stir fry sauce ingredients and set aside.
- In a wok or large saute pan, heat oil over high heat. Add the sliced onion and mushrooms, let cook for 3-4 minutes.
- Add carrots, sugar snap peas (wait if using snow peas), and broccoli. Cook for 3-4 minutes.
- Add bell pepper, water chestnuts, garlic, and ginger (snow peas here, if using instead of snap peas). Cook for 2 minutes, then stir in the sauce. Bring to a simmer and cook until thick and the vegetables are fork-tender, about 3-5 minutes.
- Serve over rice or noodles. Garnish with green onions, cilantro, bean sprouts, a squeeze of lime, or sesame seeds as desired.
Notes
- Water Chestnuts: buy them sliced, and chop if you'd like them in smaller pieces.
- Storage: place leftovers in an airtight container in the fridge for up to 4 days or freeze in a freezer-safe container for up to 2 months.
Sauce: the sauce makes approximately 1 1/4 cups; if you prefer a less saucy stir fry, add about 1 cup of the sauce and continue adding more until the desired amount is reached.
To make the sauce even thicker, add an additional 1/2 tablespoon of cornstarch. Use stock with no added salt. See the stir fry sauce post for additional recipe tips.
- To make the sauce even thicker, add an additional 1/2 tablespoon of cornstarch.
- Use stock with no added salt.
- See the stir fry sauce post for additional recipe tips.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183kcal | 9% |
| Carbohydrates | 29g | 10% |
| Protein | 8g | 16% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Sodium | 1768mg | 74% |
| Potassium | 656mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 12g | 24% |
| Vitamin A | 3554IU | 71% |
| Vitamin C | 114mg | 127% |
| Calcium | 64mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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