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Vegetable Stir Fry

Vegetable Stir Fry

This vegetable stir fry is loaded with a blend of colorful fresh veggies in a sweet and tangy sauce that takes less than 20 minutes to make. We were craving something Asian for lunch recently so I grabbed all of the veggies I had in the fridge and threw this vegetable stir fry together. The stir fry sauce is really tasty, very easy to make, and uses ingredients I always have on hand. This vegetable stir fry paired nicely with garlic rice and some of the leftover pineapple pork adobo and I thought it was a very tasty lunch. My kids also enjoyed their lunch and said they particularly liked the stir fry sauce on the veggies. I loved that this recipe used ingredients I had on hand and also filled my kids up with vegetables.

Vegetable Stir Fry

How to Make a Vegetable Stir Fry

Make the sauce by combining soy sauce, vegetable broth, brown sugar, cornstarch, ginger, garlic, sesame oil, rice vinegar, and sriracha together in a bowl; whisk until well combined then set aside until needed.

Heat the vegetable oil in a large cast iron skillet or wok over medium-high heat until very HOT.

Add the mushrooms, broccoli, bell pepper, sugar snap peas, onion, and carrot to the skillet and cook, stirring often, for 3 minutes, or until the veggies are almost tender.

Add the well-whisked sauce and cook until the sauce is boiling and thickened, about 1 minute. Serve immediately with sesame seeds, green onions, and hot chili oil on the side. Enjoy.

Vegetable Stir Fry

Vegetable Stir Fry

Vegetable Stir Fry

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Course: Main, Side Dish
Cuisine: Asian
Servings: 4
Author: Pam - For the Love of Cooking

Equipment

  • Cast Iron Skillet or Wok

Ingredients

Stir Fry Sauce:

  • 1/4 cup soy sauce
  • 1/4 cup vegetable broth **You can also use chicken broth
  • 1 tbsp brown sugar
  • 2 ½ tsp cornstarch
  • 2 tsp ginger, minced (or paste)
  • 2 cloves of garlic, minced
  • 2 tsp sesame oil
  • 1 tsp unseasoned rice vinegar
  • Sriracha, to taste, if desired

Vegetable Stir Fry:

  • tbsp vegetable oil
  • 7-8 button mushrooms, sliced
  • 1 cup broccoli florets
  • 1/2 small red bell pepper
  • 1/2 small yellow bell pepper
  • 1/2 cup sugar snap peas
  • 6 asparagus spears, wooden ends removed and cut into thirds
  • 1/4 yellow onion, sliced
  • 1 carrot, peeled & sliced at a diagonal

For Serving:

  • Toasted sesame seeds
  • Green onion, chopped
  • Hot chile oil or sriracha, if desired

Instructions

  • Make the sauce by combining soy sauce, vegetable broth, brown sugar, cornstarch, ginger, garlic, sesame oil, rice vinegar, and sriracha together in a bowl; whisk until well combined then set aside until needed. 
  • Heat the vegetable oil in a large cast iron skillet or wok over medium-high heat until very HOT. 
  • Add the mushrooms, broccoli, bell pepper, sugar snap peas, asparagus, onion, and carrot to the skillet and cook, stirring often, for 3 minutes, or until the veggies are almost tender.
  • Add the well-whisked sauce and cook until the sauce is boiling and thickened, about 1 minute. Serve immediately with sesame seeds, green onions, and hot chili oil on the side. Enjoy.
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7 Comments

  1. This looks delicious Pam and much more to my liking than the roasted version – I grew up on moist cooked veggies.

  2. Beautiful. Before my kids left home I made sure they knew how to make a stir fry! I usually have a little meat in mine, but what an excellent idea for a side dish! Or for a vegetarian!

  3. Love stir-fries and so quick and easy. This is so colourful. Keep safe, cheers Diane