The BEST Vegetable Stir Fry Recipe
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
256 kcal
The BEST Vegetable Stir Fry Recipe
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Vegetable sitr fry is a quick one-pan dish ready in under 30 minutes. Sauteed veggies in an easy sweet and savory stir fry sauce. The perfect recipe when craving Asian takeout that can be made at home.
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Ingredients
Vegetable Stir Fry:
- 1 carrot sliced, large
- 2 cups broccoli medium florets
- 8 oz baby corn drained, canned, spears
- 8 oz mushrooms sliced or quartered, white or brown
- 1 bell pepper seeded and sliced, whole; or alternative red, yellow or orange bell pepper
- 2 Tbsp neutral cooking oil extra light olive oil or canola, generic cooking oil
- 2 Tbsp butter unsalted
- 3 garlic peeled and minced, cloves
- 2 tsp ginger minced
Stir Fry Sauce:
- 1/4 cup chicken broth (or vegetable broth for vegetarian)
- ½ tsp cornstarch
- 3 Tbsp soy sauce use Tamari for gluten free, low sodium
- 2 Tbsp honey
- ¼ tsp hot sauce optional (Frank's or Sriracha work great)
Instructions
- In a large non-stick skillet or wok, over medium heat, heat the oil. Add the vegetable and stir fry about 3 minutes or until vegetables are crisp-tender. Add the butter, garlic, ginger and cook until fragrant.
- In a small bowl, combine all the ingredients for the stir fry sauce. Pour the sauce over the vegetables and stir.
- Turn heat down to medium/low and cook 3-4 minutes, until sauce thickens and vegetables are desired tenderness.
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