Quick Vegetable Stir Fry: Easy Weeknight Meal (Print Version)
Whip up a vibrant vegetable stir fry in minutes. This quick and healthy dish is packed with fresh veggies and a savory sauce, perfect for a busy weeknight.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian
Dietary: Vegetarian, Dairy-Free, Low-Calorie, Low-Fat
# Ingredients:
→ Aromatic Foundation
01 -
1 tbsp sesame oil
02 -
2 cloves garlic, minced
03 -
1 tbsp fresh ginger, grated
→ Vibrant Veggie Medley
04 -
1 head broccoli, cut into bite-sized florets (about 3 cups)
05 -
1 red bell pepper, thinly sliced
06 -
1 cup snap peas
07 -
1 large carrot, peeled and julienned
08 -
1/2 cup canned water chestnuts, drained and sliced
09 -
1/2 cup canned baby corn, drained
→ Umami Stir-Fry Sauce
10 -
1/4 cup low-sodium soy sauce
11 -
2 tbsp rice vinegar
12 -
1 tbsp honey
13 -
1 tsp cornstarch
14 -
1/4 tsp red pepper flakes (optional)
15 -
2 tbsp water
→ Finishing Touches
16 -
2 tbsp chopped green onions, for garnish
17 -
1 tbsp sesame seeds, for garnish
# Instructions:
01 -
Whisk 1/4 cup low-sodium soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 1 tsp cornstarch, 1/4 tsp red pepper flakes (optional), and 2 tbsp water for the sauce. Set aside. Prepare all vegetables: cut 1 head broccoli into florets, slice 1 red bell pepper, julienne 1 large carrot, drain and slice 1/2 cup water chestnuts, and drain 1/2 cup baby corn.
02 -
Heat 1 tbsp sesame oil in a large wok or skillet over medium-high heat until shimmering. Add 2 cloves minced garlic and 1 tbsp grated fresh ginger. Sauté for 30-60 seconds until fragrant, being careful not to burn the garlic.
03 -
Add the 1 head broccoli florets and 1 large julienned carrot to the wok. Stir-fry for 3-4 minutes, stirring frequently, until they start to become tender-crisp. For a truly delicious Easy Vegetable Stir Fry Recipe, ensure these harder vegetables get a head start.
04 -
Add the 1 red bell pepper, 1 cup snap peas, 1/2 cup drained and sliced water chestnuts, and 1/2 cup drained baby corn to the wok. Continue stir-frying for another 2-3 minutes until all vegetables are crisp-tender, ensuring a vibrant Easy Vegetable Stir Fry Recipe.
05 -
Give the prepared sauce a quick whisk again, then pour it over the vegetables in the wok. Cook, stirring constantly, for 1-2 minutes until the sauce thickens and evenly coats all the vegetables. This completes the cooking for your Easy Vegetable Stir Fry Recipe.
06 -
Remove the wok from the heat. Garnish your Easy Vegetable Stir Fry Recipe with 2 tbsp chopped green onions and 1 tbsp sesame seeds. Serve immediately over rice, noodles, or quinoa for a complete meal.
# Notes:
01 -
Feel free to customize your stir-fry with other quick-cooking vegetables like mushrooms, bok choy, or thinly sliced cabbage.
02 -
For added protein, stir in cooked chicken, shrimp, or tofu during the last few minutes of cooking.
03 -
To prevent overcrowding and ensure proper stir-frying, cook vegetables in batches if your wok or skillet isn't large enough.
04 -
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
# Tools You'll Need:
01 -
Large skillet or wok
02 -
Cutting board
03 -
Chef's knife
04 -
Small bowl
05 -
Whisk or fork
06 -
Spatula or stirring spoon
# Nutrition Facts (Per Serving):
Calories: 139 kcal
Total Fat: 5 g
Total Carbohydrate: 21 g
Protein: 6 g