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Vegetable Stir Fry
5 from 3 votes

Vegetable Stir Fry

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4
Course: Side Dish, Main Course
Cuisine: Asian

Ingredients

Stir Fry Sauce:
  • ¼ cup soy sauce
  • ¼ cup vegetable broth **You can also use chicken broth
  • 1 tbsp brown sugar
  • 2 ½ tsp cornstarch
  • 2 tsp ginger minced or paste
  • 2 garlic cloves, minced
  • 2 tsp sesame oil
  • 1 tsp rice vinegar unseasoned
  • sriracha to taste, if desired
Vegetable Stir Fry:
  • 1½ tbsp vegetable oil
  • 7-8 button mushrooms sliced
  • 1 cup broccoli florets
  • ½ small red bell pepper
  • ½ small yellow bell pepper
  • ½ cup sugar snap peas
  • 6 asparagus spears, wooden ends removed, cut into thirds
  • ¼ yellow onion sliced
  • 1 carrot peeled and sliced at a diagonal
For Serving:
  • sesame seeds toasted
  • green onion chopped
  • chile oil or sriracha, if desired

Instructions

    Cup of Yum
  1. Make the sauce by combining soy sauce, vegetable broth, brown sugar, cornstarch, ginger, garlic, sesame oil, rice vinegar, and sriracha together in a bowl; whisk until well combined then set aside until needed. 
  2. Heat the vegetable oil in a large cast iron skillet or wok over medium-high heat until very HOT. 
  3. Add the mushrooms, broccoli, bell pepper, sugar snap peas, asparagus, onion, and carrot to the skillet and cook, stirring often, for 3 minutes, or until the veggies are almost tender.
  4. Add the well-whisked sauce and cook until the sauce is boiling and thickened, about 1 minute. Serve immediately with sesame seeds, green onions, and hot chili oil on the side. Enjoy.