Description
This vibrant Vegetable Stir Fry recipe features a medley of fresh vegetables cooked to crisp-tender perfection and tossed in a savory stir fry sauce. It’s a quick, flavorful, and healthy dish perfect for a weeknight meal or a nutritious vegetarian option.
Ingredients
Scale
Stir Fry Sauce
- 1/4 cup chicken broth (or vegetable broth for vegetarian)
- 3 Tbsp low-sodium soy sauce (use Tamari for gluten-free) or 2 Tbsp regular soy sauce
- 1 tsp corn starch
- 2 Tbsp honey
- 1/4 tsp hot sauce (optional, Frank’s or Sriracha)
Vegetable Stir Fry
- 1 large carrot, sliced
- 2 cups medium broccoli florets
- 8 oz can baby corn spears, drained
- 8 oz mushrooms (white or brown), sliced or quartered
- 1 whole pepper (red, yellow, or orange), seeded and sliced
- 2 Tbsp cooking oil (extra light olive oil or canola)
- 2 Tbsp unsalted butter
- 3 garlic cloves, peeled and minced
- 2 tsp ginger, minced
Instructions
- Make stir fry sauce: In a small bowl, combine the chicken or vegetable broth, soy sauce, corn starch, honey, and optional hot sauce. Stir well to incorporate the corn starch fully, then set aside until ready to use.
- Sauté the veggies: Heat a large non-stick skillet or wok over medium-high heat and add the cooking oil. Once the oil is hot and shimmering, add the sliced carrot, broccoli florets, baby corn, mushrooms, and sliced pepper. Stir-fry the vegetables for about 3 minutes or until they are just crisp-tender, being careful not to overcook.
- Add aromatics: Reduce the heat to medium and add the unsalted butter, minced garlic, and minced ginger to the skillet. Stir constantly for 30 to 60 seconds until fragrant and well combined with the vegetables.
- Add the stir-fry sauce: If the sauce has separated, stir it again and then pour it over the vegetables. Reduce the heat to medium-low and cook for 3 to 4 minutes, stirring occasionally, until the sauce thickens and the vegetables reach your preferred tenderness.
Notes
- Variations: Add cooked protein such as chicken, shrimp, ground beef, ground pork, or tofu for a more filling meal.
- Vegetables: Swap with your preferred fresh vegetables, but avoid frozen vegetables to prevent a watery sauce and mushy texture.
- Nuts and Seeds: Add peanuts, cashews, or your favorite seeds for crunch and extra flavor.
- Make Ahead: Prepare and store vegetables and sauce separately in the refrigerator until ready to cook.
- Storage: Keep leftovers in an airtight container refrigerated for up to 4 days.
- Reheating: Reheat by sautéing in a large pan over low heat until warmed through.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 10 mg
