Description
This Vegetable Stir Fry is a colorful medley of fresh vegetables combined with a savory, aromatic sauce. Perfect for a busy weeknight, this dish is quick, healthy, and easily customizable. Whether served over rice, noodles, or enjoyed on its own, it provides a nutrient-packed meal with a balance of flavors and textures.
Ingredients
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- 1 tablespoon vegetable oil
- 1 cup sliced crimini mushrooms
- 2 cups broccoli florets
- 1 (15-ounce) can baby corn, drained (optional)
- 1 red bell pepper, thinly sliced
- 4 ounces snap peas
- 1 cup sliced zucchini
- 1 cup peeled and thinly sliced carrot rounds
- 1/2 cup low-sodium soy sauce or tamari
- 1 tablespoon toasted sesame oil
- 4 cloves garlic, minced
- 2 teaspoons freshly grated ginger
- 1/4 cup brown sugar or honey
- Pinch of red pepper flakes (optional)
- 2 tablespoons cornstarch or arrowroot starch
- 1/4 cup thinly sliced green onions
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add mushrooms, broccoli, baby corn, bell pepper, snap peas, zucchini, and carrots. Toss to coat with oil and stir-fry for 5–6 minutes until the vegetables are bright and just tender.
- In a small bowl, mix soy sauce, sesame oil, garlic, ginger, brown sugar, and red pepper flakes (if using).
- In another small bowl, combine cornstarch with ½ cup cold water until smooth. Stir this mixture into the sauce.
- Pour the sauce over the vegetables. Toss to coat evenly and simmer for about 5 minutes until the sauce thickens and the vegetables are tender.
- Divide the stir fry among plates and garnish with green onions before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes