Vegetable Stir-Fry

This vibrant Vegetable Stir-Fry is a quick and versatile dish, featuring an array of crisp-tender vegetables tossed in a savory, aromatic sauce. It's a perfect weeknight meal that's both healthy and packed with fresh flavors.

Vegetable Stir-Fry
  • Prep time: 18 minutes
  • Cook time: 23 minutes
  • Total time: 41 minutes
  • Servings: 4
  • Difficulty: Easy
  • Cuisine: International

Ingredients

  • 1 tablespoon sesame oil
  • 1 head broccoli, cut into florets
  • 2 carrots, thinly sliced or julienned
  • 1 red bell pepper, thinly sliced
  • 1 cup snap peas
  • 1/2 cup sliced water chestnuts (optional)
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon cornstarch
  • 2 tablespoons water
  • Cooked rice, for serving

Instructions

  1. In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, cornstarch, and 2 tablespoons water to create the stir-fry sauce. Set aside.
  2. Heat sesame oil in a large skillet or wok over medium-high heat. Add broccoli florets and carrots, stir-fry for 3-4 minutes until slightly tender-crisp.
  3. Add red bell pepper, snap peas, and water chestnuts (if using). Continue to stir-fry for another 2-3 minutes until vegetables are bright and crisp-tender.
  4. Push vegetables to one side of the pan. Add minced garlic and grated ginger to the empty side and cook for 30 seconds until fragrant.
  5. Stir the garlic and ginger into the vegetables. Give the prepared sauce a quick whisk again and pour it over the vegetables.
  6. Cook, stirring constantly, for 1-2 minutes, until the sauce has thickened and coats the vegetables evenly.
  7. Remove from heat and serve immediately over hot cooked rice.

Tips

  • Use high heat and a large pan or wok to ensure vegetables stir-fry rather than steam, keeping them crisp-tender.
  • Avoid overcrowding the pan; cook vegetables in batches if necessary to maintain high heat and achieve proper browning.
  • Prepare all your vegetables and sauce ingredients before you start cooking, as stir-frying moves very quickly.

Frequently Asked Questions

Can I add protein to this stir-fry?

Yes, for a complete meal, you can add cubed chicken, shrimp, beef, or tofu. Cook the protein first, remove it from the pan, then stir-fry the vegetables, and add the cooked protein back in with the sauce.

What other vegetables work well in a stir-fry?

Many vegetables are great for stir-fries! Consider adding sliced mushrooms, bok choy, green beans, or thinly sliced cabbage for variety and extra nutrition.

How can I make the sauce spicier?

To add heat, include a pinch of red pepper flakes with the garlic and ginger, or add a teaspoon of sriracha or chili garlic sauce to the stir-fry sauce mixture.