5 from 6 votes
Vegetable Stir Fry
A beautiful, colorful rainbow of fresh vegetables are sautéed together in a hot skillet or wok and seasoned with a abundantly flavorful sweet and savory stir fry sauce. Nutritious and completely delicious!
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
Servings:
4
Course:
Main Course
Cuisine:
Chinese
Ingredients
Stir Fry Sauce
- 1/4 cup vegetable broth (or chicken broth)
- 3 Tbsp soy sauce or more to taste
- 2 Tbsp honey (or real maple syrup)
- 2 Tbsp Shaoxing wine
- 2 tsp sriracha (optional for heat)
- 1 1/2 tsp rice vinegar
- 1 1/2 tsp sesame oil toasted
- 1 Tbsp cornstarch
Vegetables
- 2 Tbsp olive oil divided
- 6 oz. mushroom sliced
- 2 medium carrot peeled and sliced on a bias (1 1/4 cups
- 1 medium red bell pepper seeded and chopped into 1-inch chunks
- 1 medium bell pepper seeded and chopped into 1-inch chunks, yellow
- 1/2 large red onion cut into 1-inch chunks
- 3 cups broccoli cut into small bite size pieces, florets
- 5 oz sugar snap peas (2 cups)
- 1 Tbsp minced garlic fresh
- 1 Tbsp peeled and minced ginger fresh
- sesame seeds for garnish (optional
Instructions
- In a medium mixing bowl whisk together broth, soy sauce, honey, shaoxing wine, sriracha, rice vinegar, sesame oil, and cornstarch until the cornstarch has dissolved. Set aside.
- Heat 1 Tbsp olive oil in a 12-inch skillet or a wok over moderately high heat. Add mushrooms and saute 3 minutes.
- Add carrots. Saute 2 minutes.
- Pour in remaining 1 Tbsp olive oil and toss in red and yellow bell peppers, and red onion. Saute 2 minutes.
- Add broccoli, peas, garlic and ginger and saute 4 minutes or until vegetables are tender crisp.
- Whisk sauce mixture once more then pour into skillet. Cook and toss until sauce is thickened about 30 to 60 seconds.
- Serve right away. Optionally top with sesame seeds if desired.
Cup of Yum
Notes
- *Vegetable oil or peanut oil can be used in place of olive oil for a more traditional option.