Any time is a great time to try this amazingly easy, quick, 10-minute Vegetable Stir Fry. Packed full of nutritious veggies and then topped with my best-ever stir fry sauce, this is the best stir fry recipe (and the only one) you'll ever need!
Prep Time: 10 minutesminutes
Cook Time: 15 minutesminutes
0 minutesminutes
Total Time: 25 minutesminutes
Servings:4servings
Ingredients
Stir Fry Sauce
½cuplow sodium soy sauce
⅓cuprice vinegar
½cupbrown sugar
2teaspoonsminced garlic
½teaspoonground ginger
¼teaspooncrushed red pepper flakes, see note
⅓cupcold water
1 tablespooncorn starch
Vegetables
2cupsbroccoli florets
3bell peppers, sliced, your choice of color
½cupmushroom slices
½cupbaby corn
1cupsnow peas
⅓cupshredded carrots
2tablespoonstoasted sesame oil, or olive oil
green onions, for garnish
Instructions
Prepare the Sauce
In a medium sauce pan whisk together soy sauce, rice vinegar, brown sugar, garlic, ginger, and red pepper flakes.
Bring sauce to a boil.
Stir together water and corn starch until dissolved. Stir into boiling sauce until thickened. Remove from heat and set aside.
Cook the Veggies
Combine all the veggies you're going to use in a large skillet over medium heat.
Now, drizzle the vegetables with the oil and sauté them for 8-10 minutes, or until the veggies are easily pierced with a fork.
Add the stir fry sauce to the pan and give it a good stir. Simmer for 1-2 minutes, then garnish with chopped green onions and sesame seeds (optional) and serve.
Notes
Vegetables: Feel free to swap in your favorite vegetables such as zucchini or yellow squash, cauliflower, cabbage, asparagus, brussels sprouts. Easy doubles: Make a double batch of this sauce when feeding a crowd, or save half for later. Refrigerate up to one week or freeze for months. Add protein: easily add your favorite protein - beef, shrimp, chicken, pork, tofu. Make it spicy: add 1-2 teaspoons sriracha sauce to give it a spicy kick.