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Vegetable Stir-Fry
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Vegetable Stir-Fry

Vegetable Stir-Fry is amazingly healthy but even more delicious. Go with your favorite veggies but be sure to have everything prepped and ready to go before you start stir-frying because it all comes together very quickly!

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 176 kcal
Course: Main Course

Ingredients

For the Sauce
  • ½ cup vegetable stock
  • 3 tablespoon oyster sauce See NOTES
  • 2 tablespoon soy sauce low-sodium
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • 1 tablespoon corn starch
  • ½ teaspoon black pepper white or black
For the Stir-Fry
  • 2 tablespoon vegetable oil
  • 2 teaspoon ginger fresh, minced
  • 3 cloves garlic minced
  • 1 crown broccoli cut into bite-sized florets
  • 1 red bell pepper cored, seeded, and cut into strips
  • 1 yellow bell pepper cored, seeded, and cut into strips
  • ¾ cup carrot peeled and cut into strips or sliced
  • 10 oz sugar snap peas
  • 1 lb mushrooms button, quartered
  • 10 oz water chestnut drained, roughly chopped
  • 1 tablespoon sesame seeds for garnish, optional
  • 2 tablespoon scallions sliced, for garnish, optional

Instructions

For The Sauce
    Cup of Yum
  1. In a small-medium bowl, mix all the ingredients together, making sure the corn starch has dissolved. Set aside.
For the Stir-Fry
  1. Heat the oil in your wok (or large skillet) over high heat until shimmering.
  2. Add the garlic and ginger and stir for 30 seconds.
  3. Add the remaining vegetables and stir to coat. Continue cooking and stirring until the vegetables are just starting to turn soft and the mushrooms are starting to release their liquid, about 4 minutes.
  4. Add the sauce into the wok and stir to combine. Bring to a quick boil and let cook for 1 minute, stirring often.
  5. Remove from heat and serve at once, garnishing with sesame seeds and chopped scallions, if desired.

Notes

  • See the video near the top of the blog post for visual guidance.  If you like the video, please subscribe to our YouTube channel.
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  • If you don't have a wok, you can prepare the dish in a large skillet/saucepan.  Make sure it's large enough to hold all of the veggies.
  • It's super important to have all of your veggies prepped and everything measured out and ready to go before you start to stir-fry.  It all comes together very quickly so you won't have time to stop and prep or measure. 
  • Leftovers will keep in the fridge for up to 5 days.  
  • We love to serve this over steamed brown rice. 

Nutrition Information

Calories 176kcal (9%) Carbohydrates 33g (11%) Protein 9g (18%) Fat 3g (5%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 1g (5%) Sodium 1024mg (43%) Potassium 854mg (18%) Fiber 7g (28%) Sugar 13g (26%) Vitamin A 5852IU (117%) Vitamin C 143mg (159%) Calcium 85mg (9%) Iron 4mg (22%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 176

% Daily Value*

Calories 176kcal 9%
Carbohydrates 33g 11%
Protein 9g 18%
Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Sodium 1024mg 43%
Potassium 854mg 18%
Fiber 7g 28%
Sugar 13g 26%
Vitamin A 5852IU 117%
Vitamin C 143mg 159%
Calcium 85mg 9%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.