Easy Stir-Fry Vegetables

5 from 44 votes

Make delicious one-pan stir-fry vegetables with a moreish sweet and savory stir-fry sauce in just 20 minutes. A healthy, nutritious, versatile meal perfect for busy weeknights!

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: Asian

Diet: Vegan

Servings: to 4

Calories: 398kcal

Author: Toni Okamoto

Equipment

Ingredients

Stir Fry Sauce

1 ½ tablespoons of corn starch
2 tablespoons of cold water
2 vegetable boullion cubes
1 cup of hot water
¼ cup of soy sauce
2 tablespoons of sugar or agave
2 teaspoons 2 teaspoons + 1 teaspoon of sesame oil (or olive)
Red pepper flakes to taste

Stir Fry Veggies

1 tablespoon of high heat oil
2 teaspoons of fresh ginger, minced
2 garlic cloves, minced
2 cups of fresh or frozen broccoli florets
1 green or red bell pepper, sliced
1 carrot, sliced
1 cup of sliced mushrooms
1 tablespoon of sesame oil
1 (8-ounce) package of sugar snap peas
1 cup of baby corn (optional)
1 can of water chestnuts, drained and rinsed (optional)
1 bundle of green onions, sliced
Sesame seeds, for garnish (optional)
Rice or noodles (optional)

Instructions

In a small bowl, mix together the corn starch and water. Dissolve the boullion cubes in the hot water and add it to the bowl with the cornstarch mixture. Then add remaining ingredients and whisk until fully mixed and set aside.
Add the oil to a large pan or wok and heat over medium-high heat. Add minced ginger and garlic and cook for 1 to 2 minutes or until fragrant, but not browning.
Add the broccoli, bell pepper, and carrots. Cook for 5 minutes stearing regularly to prevent burning.
Then add the mushrooms and cook for 3-5 minutes until they begin to release their juices.
Add the sesame oil, snap peas, baby corn, and water chestnuts. Mix all the veggies and salte for 3-5 minutes. Then add the stir fry sauce. Mix well to coat all of the veggies with the sauce.
Cook for 5 minutes stirring occasionally. Add a splash of water if it gets too dry.
Turn off the heat, add the green onions, mix, and optionally serve hot over rice or noddles of your choice.

Video

Notes

Note: What makes this stir fry excellent is the sauce. Feel free to swap out/in any vegetables you’d like.

Prepare the ingredients first: Making a vegetable stir fry is an incredibly quick process, so make sure all the ingredients are prepared before heating the pan.

Slice the veggies evenly: This ensures they cook evenly.

Cook the vegetables incrementally: The aim is to have equally tender-crisp (or more tender if preferred) vegetables. However, as they cook at different rates, you’ll need to add them to the pan incrementally so none end up overcooked.

Experiment with veggies: This veggie stir-fry recipe is as simple as combining the vegan stir-fry sauce with whatever vegetables you like.

Nutrition