Vegetable Stir-Fry

Course: Entree

Cuisine: Chinese / American

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings:

Calories: 176kcal

Author: Kris Longwell

Vegetable Stir-Fry is amazingly healthy but even more delicious. Go with your favorite veggies but be sure to have everything prepped and ready to go before you start stir-frying because it all comes together very quickly!

Print Recipe

Equipment

1 Wok, or large skillet/saucepan

Ingredients

For the Sauce

½ cup vegetable stock
3 tablespoon oyster sauce See NOTES
2 tablespoon soy sauce low-sodium
1 tablespoon brown sugar
1 teaspoon sesame oil
1 teaspoon rice vinegar
1 tablespoon corn starch
½ teaspoon pepper white or black

For the Stir-Fry

2 tablespoon vegetable oil
2 teaspoon ginger fresh, minced
3 cloves garlic minced
1 crown broccoli cut into bite-sized florets
1 red bell pepper cored, seeded, and cut into strips
1 yellow bell pepper cored, seeded, and cut into strips
¾ cup carrots peeled and cut into strips or sliced
10 oz sugar snap peas
1 lb mushrooms button, quartered
10 oz water chestnuts drained, roughly chopped
1 tablespoon sesame seeds for garnish, optional
2 tablespoon scallions sliced, for garnish, optional

Instructions

For The Sauce

In a small-medium bowl, mix all the ingredients together, making sure the corn starch has dissolved. Set aside.

For the Stir-Fry

Heat the oil in your wok (or large skillet) over high heat until shimmering.
Add the garlic and ginger and stir for 30 seconds.
Add the remaining vegetables and stir to coat. Continue cooking and stirring until the vegetables are just starting to turn soft and the mushrooms are starting to release their liquid, about 4 minutes.
Add the sauce into the wok and stir to combine. Bring to a quick boil and let cook for 1 minute, stirring often.
Remove from heat and serve at once, garnishing with sesame seeds and chopped scallions, if desired.

Video

Notes

See the video near the top of the blog post for visual guidance. If you like the video, please subscribe to our YouTube channel.

If you don't have a wok, you can prepare the dish in a large skillet/saucepan. Make sure it's large enough to hold all of the veggies.

It's super important to have all of your veggies prepped and everything measured out and ready to go before you start to stir-fry. It all comes together very quickly so you won't have time to stop and prep or measure.

Leftovers will keep in the fridge for up to 5 days.

We love to serve this over steamed brown rice.

Nutrition