Vegetable Stir Fry Recipe
Quick and delicious Vegetable Stir Fry recipe, perfect for Asian takeout cravings.
Equipment
- large non-stick skillet
- wok
- small bowl
Ingredients
Stir Fry Sauce
- ¼ cup chicken broth or vegetable broth for vegetarian
- 3 tablespoon low-sodium soy sauce or 2 tablespoon regular soy sauce
- 1 teaspoon corn starch
- 2 tablespoon honey
- ¼ teaspoon hot sauce optional (Frank's or Sriracha work great)
Vegetable Stir Fry
- 1 large carrot sliced
- 2 cups medium broccoli florets
- 8 oz baby corn spears canned, drained
- 8 oz mushrooms sliced or quartered
- 1 whole pepper (red, yellow, or orange), seeded and sliced
- 2 tablespoon cooking oil (extra light olive oil or canola)
- 2 tablespoon unsalted butter
- 3 cloves garlic peeled and minced
- 2 teaspoon ginger minced
Instructions
Preparation
- In a small bowl, combine all the ingredients for the stir fry sauce and stir to incorporate the corn starch, and set it aside until ready to use.
- Set a large non-stick skillet or wok over medium-high heat then add the oil. Once the oil is hot and shimmering, add the vegetables and stir-fry for about 3 minutes or until the vegetables are just crisp-tender - do not overcook them.
- Reduce the heat to medium and add the butter, garlic, and ginger, and stir constantly for 30-60 seconds or until fragrant.
- If the sauce has separated, stir it and stir it into your vegetables. Reduce the heat to medium/low and cook for 3-4 minutes, until the sauce thickens and vegetables reach your desired tenderness.
Notes
Variations include adding protein (chicken, shrimp, beef, pork, or tofu), swapping veggies based on preference, and adding nuts or seeds. Make ahead by prepping veggies and mixing sauce. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat by sautéing on low until heated through.
Nutrition
Serving: 1dishCalories: 255kcal
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