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–+ servings
Vegetable Stir Fry

Savory Vegetable Stir Fry: Quick, Colorful, and Customizable!

This quick Vegetable Stir Fry is a fresh, colorful dish that dazzles your taste buds and supports a healthy lifestyle.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stir Fry
  • 2 tablespoons Vegetable Oil Choose a high smoke point oil for frying.
  • 8 oz Crimini Mushrooms Can be substituted with button mushrooms.
  • 2 cups Broccoli Florets Use bok choy for a different flavor.
  • 1 can Canned Baby Corn Optional for those preferring fresh vegetables.
  • 1 medium Red Bell Pepper Green bell peppers can be used as a substitute.
  • 1 cup Snap Peas Can substitute with green beans.
  • 1 medium Zucchini Yellow squash is a great alternative.
  • 2 medium Carrots Shredded carrots cook faster if you're in a hurry.
For the Sauce
  • 1/4 cup Low-Sodium Soy Sauce or Tamari Use coconut aminos for a gluten-free option.
  • 1 tablespoon Toasted Sesame Oil Can substitute with olive oil for a lighter taste.
  • 2 cloves Minced Garlic Fresh or jarred works well.
  • 1 tablespoon Fresh Ginger Ground ginger in smaller amounts if fresh isn’t available.
  • 1 tablespoon Brown Sugar or Honey Maple syrup can be a vegan substitute.
  • 1/2 teaspoon Red Pepper Flakes (optional) Omit if you prefer milder dishes.
  • 1 tablespoon Cornstarch or Arrowroot Starch Can be omitted for a thinner sauce.
For Garnish
  • 2 tablespoons Green Onions Chives can be a substitute.

Equipment

  • large skillet or wok

Method
 

Step-by-Step Instructions
  1. Heat the Oil: In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat until it shimmers and is nearly smoking, about 2-3 minutes.
  2. Add the Base Vegetables: Toss in the sliced crimini mushrooms and broccoli florets first. Stir-fry for about 2 minutes until the mushrooms start to soften, then add the baby corn, red bell pepper, snap peas, zucchini, and carrots. Stir everything quickly for 5-6 minutes.
  3. Prepare the Sauce: In a small bowl, combine ¼ cup low-sodium soy sauce, 1 tablespoon toasted sesame oil, 2 minced garlic cloves, 1 tablespoon grated fresh ginger, and 1 tablespoon brown sugar. Stir well.
  4. Thicken the Sauce: Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Pour this mixture into the sauce and combine well.
  5. Combine Sauce and Vegetables: Pour the sauce over the stir-fried vegetables in the skillet. Toss together for about 2-3 minutes.
  6. Garnish and Serve: Serve hot, garnished with chopped green onions. Enjoy as is or over rice, noodles, or quinoa.

Nutrition

Serving: 1plateCalories: 180kcalCarbohydrates: 28gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 800mgPotassium: 350mgFiber: 4gSugar: 5gVitamin A: 3000IUVitamin C: 90mgCalcium: 80mgIron: 2mg

Notes

Prep all your vegetables ahead of time to ensure quick cooking and avoid steaming. Adjust the sauce ingredients to suit your taste preferences.

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