This is the best vegetable stir fry recipe that you can follow whenever you are eager to make some healthy vegetable stir fry on your own. Stir-fried vegetables in a delicious combination of a sweet and savory sauce. This one-pan veggie stir fry is perfect for lunch or dinner with Fluffy White Rice.
A stir fry is also the best especially when you are craving Asian food but do not wish to order takeout.
Hey, hey. Valentina of Valentina’s Corner is blogging about our most loved dish Stir Fry Vegetable recipe
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EASY Vegetable Stir Fry
Note this is the type of recipe you will want to have handy when you need to whip up dinner quickly if you have vegetables that need to be used up. In preparing this recipe, we used baby corn spears, mushrooms, red pepper, and broccoli but you may use any vegetables in it.
Here are other vegetables that will work great in a vegetable stir fry: Any raw vegetable, be it red onion or sweet onion, green beans, snow peas, or asparagus.
How to Make Veggie Stir Fry?
There is no way of getting around it – this has to be one of the easiest recipes out there. Do not forget to start the side dish and as you will realize, this stir fry is fairly easy to prepare.
Prepare vegetables – While preparing the vegetables it is most advisable to ensure that they are chopped into equal sizes to cook properly.
Stir fry veggies in a large ski or wok. Add butter, chopped garlic and newly chopped ginger.
Prepare stir-fry sauce through the mixing of all the ingredients.
Pour the sauce on the vegetables. Simmer stir fry for 3 – 4 minutes until sauce thickens, stir, …
What to Serve Stir Fry Vegetables With?
This recipe can easily be served as: This recipe can easily be served as:
A typical meal in the house, they added, would be a main dish accompanied by white rice.
A vegetable side dish served together with General Tso’s Chicken or even Teriyaki Salmon.
Add protein of your choice such as chicken, shrimp, beef, or any other of your preference for a mealful experience. If you decide to add protein like we did in our Chicken Stir Fry tutorial, you’ll want to double the sauce.
Can I make the Stir Fry in Advance?
Yes! This can easily be made in advance as shown in the following steps below. Wash the vegetables and put them in a bowl covering them and placing them in the refrigerator until they should be used. I also learned that the sauce part can be prepared beforehand and then stored in a separate bowl. Proceed with the recipe if it is time for you to serve the stir fry.
How to Reheat Stir Fry: The stir fry can sit around for a few hours after preparation the author says it can be prepared completely in advance and reheated over low heat.
This stir-fried vegetable dish to the power of can work up to be easy, and delectable. The sauce used in sauteing the vegetables with ginger and garlic gives it that extra homemade taste which is sweet and savory. In the sauce which was used to give some heat, we included hot sauce but this can be omitted.
Other Popular Asian dishes:
Asian Chopped Salad – Easy Recipe that is Loaded with Crispy vegetables and Topped with the most Appetizing Dressing
Chicken Chow Mein is undoubtedly one of our best noodle recipes imitation of restaurant quality meal.
Chicken Lo Mein, vegetable Rivet
Mongolian Beef — a simple, DPS-styled, saucy 30-minute meal.
Our second dish is Chicken With Vegetables- with a stir-fry sauce.
The BEST Vegetable Stir Fry Recipe
Vegetable stir fry is a quick and easy one-pot meal that takes under half an hour to cook. Some of the veggies are sauteed in this easy-to-prepare sweet and savory stir fry sauce. The perfect recipe for that Asian takeout nostalgia that you can have made at home.
Ingredients
Vegetable Stir Fry:
1 large carrot, sliced
12 oz; 340 grams of medium broccoli florets
8 oz can baby corn spears; rinsed and drained
Mushrooms (white or brown): 250 g, sliced or quartered
1 pepper of any color it can be red yellow or orange and it should be chopped into slices,
2 Tbsp cooking oil (extra light olive oil or canola )
2 Tbsp unsalted butter
3 cloves garlic, peeled and diced
2 tsp ginger, minced
Stir Fry Sauce:
1/4 cup chicken broth, (or vegetable broth for vegetarian).
½ tsp cornstarch
3 Tbsp of low sodium soy sauce using Tamari for those who are sensitive to gluten.
2 Tbsp honey
¼ tsp hot sauce, optional (I used Frank’s or Sriracha)
Instructions
Swallowing a big non-stick skillet or wok, place the pan on medium heat before you heat the oil. Stir in the vegetable and continue to stir fry for approximately 3 minutes or until the vegetable changes its texture to slightly soft. Melt the butter then sauté the garlic and ginger until the fragrant is in aroma.
In another small bowl mix all the ingredients for the stir-fry sauce. Incorporate this sauce into the vegetables and mix.
Reduce the heat to medium/ low then simmer for 3-4 minutes until the sauce is thicker and vegetables are as tender as you like them to be.
Can I use frozen vegetables?
Yes, you can! Frozen vegetables work well, but you may need to adjust the cooking time slightly, as they will release more water than fresh vegetables.
How do I prevent vegetables from getting soggy?
Stir fry over high heat and cook the vegetables quickly to keep them crisp. Don’t overcrowd the pan, as this will steam the vegetables instead of stir-frying them.
Can I add protein to this stir fry?
Absolutely! You can add tofu, chicken, beef, shrimp, or any protein of your choice. Just cook it first, set it aside, and then add it back in when the vegetables are almost done.
What can I use instead of soy sauce?
Tamari or coconut aminos are great alternatives to soy sauce, especially if you need a gluten-free option.
Can I make this ahead of time?
Yes, stir fry can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat it in a pan or microwave, but keep in mind that vegetables may lose some crispness upon reheating.
