Vegetable Stir Fry Recipe
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Total Time
25 mins
-
Servings
4 servings
-
Calories
246 kcal
-
Course
Main Course
-
Cuisine
Asian
Vegetable Stir Fry Recipe
Description
The Vegetable Stir Fry Recipe features an assortment of vibrant vegetables that are quickly sautéed until just tender, preserving their natural sweetness and crunch. The sauce is a balance of savory soy, tangy rice vinegar, mild sweetness from brown sugar, and aromatic notes from garlic and ginger. Red pepper flakes add a subtle heat that can be adjusted as desired. The addition of cornstarch to the cold water and then stirred into the boiling sauce creates a slightly thickened glaze that coats the vegetables evenly without weighing them down.
The method involves making the sauce first, bringing it to a boil, and then cooking the vegetables separately to maintain texture. Combining the cooked vegetables with the thickened sauce in the skillet allows for quick flavor melding. The dish is typically garnished with chopped green onions and optionally sesame seeds, adding freshness and a slight nutty crunch.
The recipe allows flexibility in vegetable choice and quantity, making it easy to customize based on what you have available. You can also add protein like beef, shrimp, chicken, pork, or tofu to make it a more substantial meal. Additionally, making a double batch of the sauce is practical for larger servings or future use, as it stores well refrigerated or frozen.
Ingredients
Stir Fry Sauce
- ½ cup soy sauce low sodium
- ⅓ cup rice vinegar
- ½ cup brown sugar
- 2 teaspoons garlic minced
- ½ teaspoon ground ginger
- ¼ teaspoon red pepper flakes see note, crushed
- ⅓ cup water cold
- 1 tablespoon corn starch
Vegetables
- 2 cups broccoli florets
- 3 bell pepper sliced, your choice of color
- ½ cup mushroom slices
- ½ cup baby corn
- 1 cup snow peas
- ⅓ cup carrot shredded
- 2 tablespoons sesame oil or olive oil, toasted
- green onions for garnish
Instructions
Prepare the Sauce
- In a medium sauce pan whisk together soy sauce, rice vinegar, brown sugar, garlic, ginger, and red pepper flakes.
- Bring sauce to a boil.
- Stir together water and corn starch until dissolved. Stir into boiling sauce until thickened. Remove from heat and set aside.
Cook the Veggies
- Combine all the veggies you're going to use in a large skillet over medium heat.
- Now, drizzle the vegetables with the oil and sauté them for 8-10 minutes, or until the veggies are easily pierced with a fork.
- Add the stir fry sauce to the pan and give it a good stir. Simmer for 1-2 minutes, then garnish with chopped green onions and sesame seeds (optional) and serve.
Notes
- Substitute vegetables freely with favorites like zucchini, yellow squash, cauliflower, cabbage, asparagus, or brussels sprouts for variety.
- Make a double batch of the stir fry sauce for feeding larger groups or for convenient storage; it keeps well in the refrigerator or freezer.
- Add protein such as beef, shrimp, chicken, pork, or tofu to turn the dish into a complete meal.
- For more heat, incorporate 1-2 teaspoons of sriracha sauce into the stir fry sauce before cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Calories | 246kcal | 12% |
| Carbohydrates | 42g | 14% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 1096mg | 46% |
| Potassium | 480mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 32g | 64% |
| Vitamin A | 4981IU | 100% |
| Vitamin C | 113mg | 126% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
