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Stir Fry Vegetables

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Stir Fry Vegetables is a vibrant, quick, and healthy dish featuring crisp-tender veggies tossed in a savory sauce. Perfect as a side or main, this customizable recipe is ideal for busy weeknights and full of bold, fresh flavor.

Ingredients

  • 1 cup broccoli florets
  • 1/2 cup carrots, thinly sliced
  • 1 red bell pepper, sliced
  • 1/2 cup snow peas or sugar snap peas
  • 1 small zucchini, sliced
  • 1/2 cup baby corn (optional)
  • 1/2 cup mushrooms, sliced
  • 2 green onions, chopped
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 3 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tbsp vegetable oil (for cooking)
  • 1 tsp cornstarch (optional)
  • 2 tbsp water or vegetable broth
  • 1/4 tsp red pepper flakes (optional)
  • 1 tbsp sesame seeds (optional, for garnish)

Instructions

  1. Prepare and slice all vegetables before starting, as stir frying is a fast process.
  2. In a small bowl, whisk together soy sauce, sesame oil, water or broth, and cornstarch (if using). Set aside.
  3. Heat vegetable oil in a large wok or skillet over high heat.
  4. Add garlic and ginger, and stir-fry for 30 seconds until fragrant.
  5. Add carrots and broccoli. Stir-fry for 2–3 minutes.
  6. Add bell pepper, zucchini, snow peas, mushrooms, and baby corn. Stir-fry for another 4–5 minutes until veggies are crisp-tender.
  7. Pour in the sauce mixture and toss to coat all the vegetables. Cook for 1–2 minutes until the sauce thickens slightly.
  8. Remove from heat. Garnish with green onions and sesame seeds, if desired.
  9. Serve hot over rice or noodles.

Notes

  • Prep everything in advance—the cooking goes quickly.
  • Use any vegetables you have on hand for a fridge-clean-out meal.
  • Add protein like tofu, shrimp, or chicken to make it more filling.
  • For gluten-free, use tamari or gluten-free soy sauce.
  • Reheat with a splash of water to keep sauce consistency.

Nutrition

Find it online: https://thefamilycooking.com/stir-fry-vegetables/