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Vegetable Stir Fry Recipe

Vegetable Stir Fry Recipe

A delicious Vegetable Stir Fry Recipe packed with vibrant vegetables and a flavorful stir fry sauce.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Asian
Servings 4 servings
Calories 255 kcal

Equipment

  • large non-stick skillet or wok

Ingredients
  

Stir Fry Sauce

  • ¼ cup chicken broth or vegetable broth for vegetarian
  • 3 tablespoon low-sodium soy sauce use Tamari for gluten-free, or 2 tablespoon regular soy sauce
  • 1 teaspoon corn starch
  • 2 tablespoon honey
  • ¼ teaspoon hot sauce optional (Frank's or Sriracha work great)

Vegetables

  • 1 large carrot sliced
  • 2 cups medium broccoli florets
  • 8 oz baby corn spears canned, drained
  • 8 oz mushrooms white or brown, 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

  • Make stir fry sauce – 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.
  • Saute the veggies – 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.
  • Add Aromatics – reduce the heat to medium and add the butter, garlic, and ginger, and stir constantly for 30-60 seconds or until fragrant.
  • Add the stir-fry sauce – 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: Add cooked chicken, shrimp, ground beef, ground pork, or tofu. Swap veggies as desired but avoid frozen vegetables. Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, sauté on low until heated through.

Nutrition

Serving: 1plateCalories: 255kcalCarbohydrates: 31gProtein: 7gFat: 14gSodium: 800mgPotassium: 300mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 50mgCalcium: 50mgIron: 1mg
Keyword Healthy, Quick Meal, stir fry, Vegetable Stir Fry Recipe, vegetables
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