A rainbow garden of amazing Asian flavors!
Tracing its roots to China, vegetable stir-fries have become a staple takeout dish all around the world, but making them in the comfort of your own home is a huge win. Not only do they taste amazing, but they can also be adapted to your liking in many different ways. Play around with a variety of vegetables, add different herbs and spices—the possibilities are as big as your imagination!
With a rich combination of sweet, umami seasonings and earthy vegetables, this stir-fry can satisfy both vegetarians and meat eaters alike as part of a nutritious Asian-inspired meal. It only takes 20 minutes to make, so why not double the recipe to ensure you have plenty of leftovers? If you’re craving a simple recipe that tastes like takeout but is way better for you, you’ll definitely want to check this one out.
Is Vegetable Stir-Fry Healthy?
With an array of vitamin-rich veggies flavored with a low-fat sauce, this is definitely considered a reasonably healthy option. While this veggie stir-fry is high in fiber, it’s low in protein, so feel free to add your favorite meat or a vegan/vegetarian option such as Crispy Baked Tofu. Lastly, if you’re cutting back on sodium in your diet, consider using coconut aminos instead of soy sauce.
This recipe is gluten-free, sugar-free, and vegan, so it’s an easy meal that’s suitable for a wide variety of diets.
My Secrets to A Stellar Stir-Fry
One of the best ways to elevate your homemade stir-fry to “restaurant status” is by using broth instead of water when making the sauce. Vegetable broth is great to keep the recipe vegan, but you could also use homemade bone broth from chicken or beef, which are both protein-rich options.
Next, if you want to kick it up a notch, I recommend adding one teaspoon of cayenne pepper or Chinese five-spice powder. A dash of your favorite hot sauce could also pack a punch, so play with it to suit your tastes—and enjoy!
How to make ahead and store
Leftovers can be stored in the fridge for 3-5 days. I don’t recommend freezing, because the vegetables will get mushy once thawed.
To reheat, simply fry again on a medium-high heat for 8-10 minutes, or until hot and sizzling. I like to play with the flavors at this point, so consider adding a splash of hot sauce or coconut aminos when re-frying.
Serving Suggestions
There are so many options for serving this colorful stir-fry. Veggie stir-fry makes a great topping on Cauliflower Fried Rice or Honey Garlic Noodles.
If you’re craving more protein or seafood, consider serving this stir-fry with a mouthwatering Asian Salmon. Alternatively, this Air-Fryer Grilled Chicken can easily be shredded and added to the stir-fry instead.
Ingredients
- 1 tablespoon canola oil
- 2 cups broccoli florets
- 1 large carrot sliced
- 1 red bell pepper sliced
- 1 cup snap peas
- 1/2 cup sliced mushrooms
- 2 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1/4 cup low-sodium soy sauce
- 1 tablespoon cornstarch
- 1/2 cup water
- 1 teaspoon sesame oil
Instructions
- Heat the oil in a large skillet or wok over medium-high heat. Add garlic and ginger, sauté for 30 seconds until fragrant.
- Add broccoli, carrot, bell pepper, snap peas, and mushrooms to the skillet. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
- In a small bowl, whisk together soy sauce, cornstarch, water, and sesame oil until smooth. Pour over the vegetables in the skillet. Cook for an additional 2-3 minutes, stirring constantly, until the sauce thickens.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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