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Vegetable Stir Fry Recipe

Vibrant Vegetable Stir Fry Recipe for Quick Weeknight Dinners

This Vegetable Stir Fry is a quick and customizable meal, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1 cup Chicken Broth Substitute with vegetable broth for vegetarian option.
  • 4 tablespoons Low-Sodium Soy Sauce Use Tamari for gluten-free alternative.
  • 2 tablespoons Corn Starch Serves as a thickener.
  • 1 tablespoon Honey Maple syrup can be a suitable vegan substitute.
  • 1 teaspoon Hot Sauce Sriracha or Frank's RedHot work well.
For the Vegetables
  • 1 large Carrot Sliced.
  • 2 cups Broccoli Florets Fresh preferred.
  • 1 can Baby Corn Spears Ensure drained if using canned.
  • 1 cup Mushrooms Sliced or quartered.
  • 1 whole Pepper Red, yellow, or orange, sliced.
For Cooking
  • 2 tablespoons Cooking Oil Extra light olive oil or canola oil.
  • 1 tablespoon Unsalted Butter Can omit for dairy-free.
Aromatics
  • 2 cloves Garlic Minced.
  • 1 inch Ginger Minced.

Equipment

  • non-stick skillet
  • medium bowl

Method
 

Preparation Steps
  1. Prepare the Sauce: In a medium bowl, whisk together the chicken broth, low-sodium soy sauce, corn starch, honey, and hot sauce until smooth.
  2. Sauté Vegetables: Heat 2 tablespoons of cooking oil in a large non-stick skillet over medium-high heat. Add the sliced carrots, broccoli florets, baby corn, mushrooms, and sliced peppers. Stir-fry for about 3 minutes.
  3. Add Aromatics: Reduce heat to medium, add 1 tablespoon of unsalted butter, melt, and mix in the minced garlic and ginger, stirring constantly for 30 to 60 seconds.
  4. Combine Sauce and Cook: Stir the sauce, then pour into the skillet. Cook on medium-low heat for 3 to 4 minutes until the sauce thickens.
  5. Final Touches and Serve: Remove from heat and serve hot over steamed rice, quinoa, or noodles.

Nutrition

Serving: 1portionCalories: 250kcalCarbohydrates: 35gProtein: 10gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 5mgSodium: 600mgPotassium: 500mgFiber: 5gSugar: 5gVitamin A: 600IUVitamin C: 80mgCalcium: 50mgIron: 2mg

Notes

Use fresh vegetables for best results and prep ingredients ahead for quicker assembly.

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