Easiest Vegetable Stir Fry

Easy Vegetable Stir Fry is a mixture of colorful vegetables sautéed in a sweet and savory sauce that makes for a simple weeknight meal! Less than 30 minutes to make from start to finish!

Quick and simple recipe that can be made to your liking! If you love stir fry as much as we do try this Honey Garlic Chicken Stir Fry, or Slow Cooker Cashew Beef and Broccoli Stir Fry.

Easiest Vegetable Stir Fry

 

What is stir fry?

Stir frying is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok.

The technique originated in China and in recent centuries has spread into other parts of Asia and the West.

Stir fry ingredients

I stir fry the vegetables that take the longest to cook first. Carrots typically take a while to cook, as do mushrooms because they need to release all their liquid before they brown. I also add ingredients like onion early on in the cooking process. The more tender vegetables such as broccoli, snow peas and peppers don’t take as long to cook, so I add them towards the end.

You can add to

• Olive Oil
• Vegetables: red bell pepper, yellow bell peppers, sugar snap peas, carrots, mushrooms, broccoli, baby corn, water chestnuts.
• Sauce: soy sauce, garlic cloves (minced), brown sugar, sesame oil, chicken broth, cornstarch
• Garnish: green onions and sesame seeds

How to make vegetable stir fry?

The first step is to cook up your veggies. I used a combination of red and yellow peppers, snow peas, broccoli, carrots and mushrooms. I also added some baby corn and water chestnuts into the mix for variety. While the veggies are cooking, I make a simple garlic and ginger sauce. The sauce gets poured over the veggies then is simmered until thickened. You can enjoy your veggie stir fry as-is, or over rice.

• Sauté: In a wok or large skillet add 1 Tablespoon olive oil over medium high heat. Add bell pepper, peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts. Sauté 2-3 minutes until veggies are almost tender.
• Whisk: In a small bowl, whisk together soy sauce, garlic, brown sugar, sesame oil, chicken broth, and cornstarch.
• Mix: Pour over veggies and cook until the sauce has thickened.
• Garnish: add chopped green onions and sesame seeds if desired.

Other variations of stir fry

VEGETABLE STIR FRY VARIATIONS

There are so many different ways to customize your veggie stir fry, the combinations are endless!

• Protein: Add some cooked chicken, shrimp, beef or tofu.
• Nuts: Stir in some sliced almonds or cashews.
• Vegetables: Try different types of vegetables such as bean sprouts, zucchini, asparagus, snap peas or celery.
• Spicy: Kick up the heat with some sriracha or crushed red pepper flakes.

• Meat: chicken, pork, shrimp, beef or tofu.
• Vegetables: zucchini, cauliflower, onions or tomatoes.

ARE STIR FRY VEGGIES HEALTHY?

Stir fry veggies are very healthy and a great way to get in your nutrients! This mix of vegetables is low calorie and contains plenty of vitamins and minerals including Vitamin K, potassium, Vitamin C, folic acid, beta-carotene and antioxidants.

TIPS FOR VEGETABLE STIR FRY

• Make sure all your vegetables are cut into similar sized pieces so that they’ll cook at the same rate.
• Vegetable stir fry can be stored in the fridge for up to 4 days which makes it a great option for meal prep!
• This recipe calls for baby corn and water chestnuts, which are found in cans in the ethnic food aisle.
• The sauce for this stir fry can be made up to 3 days before you plan to use it, or even frozen for later use.

What goes well with stir fry?

• White, brown or Fried Rice
• Noodles
• Ramen
• Lo Mein
• Zoodles
• Spinach

Looking for more stir fry recipes? Try these!

• Amazing Pepper Steak Stir Fry
• Korean Ground Beef Stir Fry 
• Cashew Chicken Stir Fry
• Garlic Chicken and Broccoli Cashew Stir Fry
• Honey Garlic Chicken Stir Fry
• 15 Minute Garlic Shrimp Stir Fry

The Easiest Vegetable Stir Fry

• 1 tablespoon olive oil
• 1 red bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 1 cup sugar snap peas
• 1 cup carrots (sliced)
• 1 cup mushrooms (sliced)
• 2 cups broccoli
• 1 cup baby corn
• 1/2 cup water chestnuts
• ¼ cup soy sauce
• 3 garlic cloves minced
• 3 Tablespoons brown sugar
• 1 teaspoon sesame oil
• 1/2 cup chicken broth
• 1 tablespoon cornstarch
• chopped green onions and sesame seeds for garnish (optional)

1. In a wok or large skillet add 1 Tablespoon olive oil over medium high heat. Add bell pepper, peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts. Sauté 2-3 minutes until veggies are almost tender.

2. In a small whisk together soy sauce, garlic, brown sugar, sesame oil, chicken broth, and cornstarch.

3. Pour over veggies and cook until the sauce has thickened. Garnish with chopped green onions and sesame seeds if desired

from The Recipe Critic https://ift.tt/2zFR7UB