Vegetable Stir Fry

This vegetable stir fry is one of our favorite dishes. It is quick and easy enough for a weeknight meal, and everyone loves it. Serve it over rice or ramen noodles.

Course main course vegetarian, Side Dish

Cuisine Chinese

Keyword how to stir fry vegetables, how to vegetable stir fry, stir fry vegetables, vegetable stir fry recipe

Prep Time 10

Cook Time 10

Servings servings

Calories 96kcal

Author Beth Pierce

Ingredients

Vegetable Stir Fry Sauce

¼ cup low-sodium chicken broth or vegetable broth
¼ cup low-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon grated ginger or ginger paste
1-2 tablespoons honey (depending on your sweetness level)
1 teaspoon sesame oil
1 tablespoon cornstarch
2-3 pinches red pepper flakes (optional)

Vegetable Stir Fry

2 cups broccoli florets cut into bite-sized pieces
1½ tablespoons olive oil
1 medium yellow onion diced
1 large carrot peeled and thinly sliced
8 ounces cremini mushrooms halved
1 red bell pepper sliced
1 yellow bell pepper sliced
3 cloves garlic minced
1 (8-ounce) can sliced water chestnuts drained
1 (15-ounce) can baby corn drained

Instructions

Whisk the sauce ingredients in a medium bowl. Set it aside.
Add the broccoli and 2 tablespoons of water to a medium microwaveable bowl. Cover with plastic wrap and poke 2 small slits in the plastic wrap. Microwave on high for 1 1/2 minutes. Drain the water and place the florets on a paper towel to absorb excess moisture.
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the onions, carrots, and mushrooms and cook until the onions are soft and the mushrooms are browned. Remove the vegetables to a plate and cover to keep them warm.
Add the remaining olive oil to the skillet over medium-high heat. Add the bell peppers and broccoli. Stir fry for a couple of minutes or until crisp-tender.
Reduce the heat to low. Add the garlic and cook for 1 minute while stirring.
add the water, chestnuts, and baby corn and stir to combine and warm. Add the sauce and cook over medium heat for a few minutes or until thickened.

Notes

Don't overcook the vegetables, especially the bell peppers and broccoli.
Water chestnuts and baby corn are canned and in the Asian food section of the grocery store. Drain them well, and cut the baby corn into small chunks if needed.
Store leftovers in an airtight container in the fridge.
Reheat leftovers in a skillet on the stovetop over low heat or in the microwave at reduced power.

Nutrition