Vegetable Stir Fry Recipe
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!
Servings:4 servings
Ingredients
Stir Fry Sauce
- ½ cup low sodium soy sauce
- ⅓ cup rice vinegar
- ½ cup brown sugar
- 2 teaspoons minced garlic
- ½ teaspoon ground ginger
- ¼ teaspoon crushed red pepper flakes, see note
- ⅓ cup cold water
- 1 tablespoon corn starch
Vegetables
- 2 cups broccoli florets
- 3 bell peppers, sliced, your choice of color
- ½ cup mushroom slices
- ½ cup baby corn
- 1 cup snow peas
- ⅓ cup shredded carrots
- 2 tablespoons toasted 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.
Nutrition
Calories: 246 kcal, Carbohydrates: 42 g, Protein: 5 g, Fat: 7 g, Saturated Fat: 1 g, Polyunsaturated Fat: 3 g, Monounsaturated Fat: 3 g, Sodium: 1096 mg, Potassium: 480 mg, Fiber: 4 g, Sugar: 32 g, Vitamin A: 4981 IU, Vitamin C: 113 mg, Calcium: 64 mg, Iron: 2 mg