Vegetable Stir Fry
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
191 kcal
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Course
Main Course
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Cuisine
Asian
Vegetable Stir Fry
Description
The method starts by sautéing carrots and mushrooms until tender, adding remaining vegetables and a small amount of water to steam slightly and soften the mix without overcooking. Garlic and ginger are added near the end to retain their fresh flavors. Salt and pepper season the vegetables just before applying the sauce.
The stir fry sauce is a blend of vegetable broth, soy sauce, and honey, poured over the cooked vegetables to coat them evenly. Cornstarch slurry is then stirred in and boiled briefly until the sauce thickens slightly, giving a glossy finish that clings to the vegetables. This technique maintains the vegetables’ bright colors and varied textures.
This stir fry can be served immediately, alone or over rice, providing a straightforward but flavorful vegetable dish. It can be prepared as a main for a vegetarian option or as a complement to proteins.
Cut vegetables into uniform sizes for even cooking and texture consistency.Store leftovers in an airtight container in the refrigerator for up to 4 days for easy meal prep.The stir fry sauce can be made ahead and stored refrigerated for up to 3 days or frozen for longer shelf life.
Ingredients
For the stir fry
- 1 tablespoon vegetable oil
- 1/2 cup carrot peeled and sliced
- 1 cup mushrooms sliced
- 1 cup broccoli florets
- 3/4 cup bell pepper sliced, I used red and yellow
- 1 cup snow peas trimmed
- 1/2 cup water chestnut drained and sliced
- 3/4 cup baby corn drained and sliced
- 2 teaspoons garlic minced
- 1 teaspoon ginger minced
- salt to taste
- black pepper to taste
For the sauce
- 1/4 cup vegetable broth can also use chicken broth or water
- 1/4 cup soy sauce
- 3 tablespoons honey
- 2 teaspoons cornstarch
Instructions
- Heat the oil in a large pan over medium high heat. Add the carrots and mushrooms and cook for 4-6 minutes or until tender.
- Add the broccoli, bell peppers, snow peas, water chestnuts, baby corn and 2 tablespoons of water to the pan.
- Cook for an additional 3-5 minutes or until vegetables are tender and water has mostly cooked off.
- Add the garlic and ginger and cook for 30 seconds. Season the vegetables with salt and pepper to taste.
- In a bowl, whisk together the vegetable broth, soy sauce and honey.
- Pour the soy sauce mixture over the vegetables and cook for 30 seconds.
- In a small bowl mix the cornstarch with a tablespoon of cold water.
- Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
- Serve immediately, over rice if desired.
Notes
- Cut vegetables into uniform sizes for even cooking and texture consistency.
- Store leftovers in an airtight container in the refrigerator for up to 4 days for easy meal prep.
- The stir fry sauce can be made ahead and stored refrigerated for up to 3 days or frozen for longer shelf life.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Calories | 191kcal | 10% |
| Carbohydrates | 36g | 12% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Sodium | 894mg | 37% |
| Potassium | 473mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 19g | 38% |
| Vitamin A | 4110IU | 82% |
| Vitamin C | 75.6mg | 84% |
| Calcium | 32mg | 3% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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