Vegetable Stir Fry Recipe (Easy)

Name: Vegetable Stir Fry Recipe (Easy)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 Servings
Ingredients: stir fry sauce; 1/4 cup liquid aminos; 1/4 cup chicken broth; 2 tablespoons sesame oil; 2 Tablespoons rice vinegar; 1 teaspoon ginger; 1 garlic clove; 1 teaspoon sugar substitute; 1 Tablespoon cornstarch; 1 Tablespoon water; vegetables; Vegetables 1-1 1/2 pounds of vegetables; Stir Fry; 2 Tablespoons neutral tasting oil: canola

User Reviews

5.0

36 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
6 Servings
Calories
270 kcal
Course
Main Course
Cuisine
American

Vegetable Stir Fry Recipe (Easy)

Francis Bryant

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A melody of vegetables in a homemade tangy sauce. This stir fry recipe can be made in under 30 minutes.

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Ingredients

Servings

stir fry sauce
1/4 cup liquid aminos
1/4 cup chicken broth low sodium
2 tablespoons sesame oil
2 Tablespoons rice vinegar sugar-free
1 teaspoon ginger fresh minced
1 garlic clove minced
1 teaspoon sugar substitute
1 Tablespoon cornstarch see options for lower carb mixed with
1 Tablespoon water
vegetables
Vegetables 1-1 1/2 pounds of vegetables about 4-6 cups
Stir Fry
2 Tablespoons neutral tasting oil: canola vegetable, avocado

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Instructions

Stir Fry Sauce
Mince garlic and ginger root. Set in a small mixing bowl or measuring cup.
Add Liquid Aminos, vegetable broth, sesame oil, rice vinegar, and sweetener. Whisk until thoroughly incorporated.
In a separate bowl whisk together cornstarch and water.
Add to prepared sauce, and mix well.
Vegetables
Clean and slice or dice vegetables in similar sizes.
If adding Portobello mushrooms, cook first.
PORTOBELLO MUSHROOMS - Add clean and diced mushrooms in a single layer to a large skillet with 1/2 tablespoon of oil over medium-high heat. Cook for 5-7 minutes flipping the mushrooms over once. Remove from skillet and set aside.
If adding Cruciferous vegetables, cook second.
CRUCIFEROUS VEGETABLES - Add 1/2 tablespoon of oil to a large skillet over medium-high heat. Stir fry the vegetables for one minute. Add 1/4 cup of water and lower heat to a simmer. Cover the skillet with the lid and simmer for 10 minutes or until the vegetables are tender. Remove from skillet.
STIR FRY VEGETABLES - Add 1-2 tablespoon of oil to a 12" large skillet. Heat over medium-high. When the oil shimmers, add vegetables (1 - 1 1/2 pounds) - see list below in notes. Stir fry for 2 minutes.
Add the pre-cooked vegetables if using (mushrooms broccoli) to the skilled and top with prepared sauce to the vegetables.
Cook to warm and sauce begins to thicken.

Notes

Low sodium soy sauce can be used in replace the liquid aminos.
This will serve 6 servings for a side dish or 4 servings as a main dish.
portobellos, cut in 2" wedges or baby creminis sliced - these are heartier mushrooms.
asparagus, cut in 2" pieces
bell peppers, sliced - red, green, yellow or orange.
carrots, 1/4" slices
celery, 1/2" slices
onions, 1/2" sliced
snow peas or snap peas
zucchini, 1/4" slices
Broccoli, 3/4" pieces
cauliflower 3/4" pieces

Nutrition Information

Show Details

Serving 1g Calories 270kcal (14%) Carbohydrates 26g (9%) Protein 11g (22%) Fat 14g (22%) Saturated Fat 3g (15%) Polyunsaturated Fat 10g Cholesterol 16mg (5%) Sodium 772mg (32%) Fiber 9g (36%) Sugar 7g (14%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 270 kcal

% Daily Value*

Serving	1g
Calories	270kcal	14%
Carbohydrates	26g	9%
Protein	11g	22%
Fat	14g	22%
Saturated Fat	3g	15%
Polyunsaturated Fat	10g	59%
Cholesterol	16mg	5%
Sodium	772mg	32%
Fiber	9g	36%
Sugar	7g	14%