Vegetable Stir Fry Recipe
A delicious and colorful Vegetable Stir Fry recipe that is quick and easy to make. Packed with a variety of fresh vegetables and a flavorful sauce, this dish is perfect for a healthy meal.
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 min
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Vegetarian
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 red pepper flakes (optional)
- 2 tablespoons cornstarch or arrowroot starch
- 1/4 cup thinly sliced green onions
Vegetable Stir Fry Ingredients:
Instructions
- Prepare the Vegetables: Heat oil in a large skillet or wok. Add mushrooms, broccoli, baby corn, bell pepper, snap peas, zucchini, and carrots; cook until just tender.
- Make the Sauce: Combine soy sauce, sesame oil, garlic, ginger, brown sugar, and red pepper flakes in a bowl. Mix cornstarch with water in a separate bowl, then add to the sauce.
- Cook the Stir Fry: Pour the sauce over the vegetables, simmer until thickened and vegetables are tender.
- Serve: Divide into plates, top with green onions, and enjoy!
Notes
- You can add tofu, chicken, or shrimp for extra protein.
- Adjust the sauce ingredients to suit your taste preferences.
- Feel free to customize with your favorite vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 12g
- Sodium: 780mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Find it online: https://queenrecipe.com/vegetable-stir-fry-recipe/
