Embark on a culinary adventure with our delightful Vegetable Stir Fry that promises to tantalize your taste buds with a symphony of vibrant colors, crisp textures, and savory flavors. Packed with an array of fresh vegetables, this stir fry is not only a feast for the eyes but also a wholesome and nutritious dish. Whether you’re a stir fry enthusiast or a beginner in the kitchen, this recipe is designed to make your cooking experience enjoyable and your dining experience absolutely satisfying. Let’s dive into the world of wok-tossed goodness and create a Vegetable Stir Fry that will have you coming back for more.

Ingredients:

1 Can baby corn, drained, but reserve the liquid in a bowl
1 Head broccoli, cut into florets
1 Onion, sliced
1 Yellow bell pepper, sliced
1 Red bell pepper, sliced
8 oz. Snow peas
8 oz. Sliced mushrooms
¼ C. Matchstick carrots
¼ C. Peanut oil
2 Tbsp. Cornstarch
2 Tbsp. Light soy sauce
1 tsp. Red pepper flakes
4 tsp. Minced garlic
Ginger and fresh herbs

Instructions:

Heat the Wok:
Heat the peanut oil in a large skillet or wok over high heat on the stove.
Sauté Vegetables:
Add the broccoli, onion, peppers, and mushrooms to the wok, stirring to combine. Cook for 6-7 minutes until the vegetables just begin to become tender.
Add Baby Corn and More:
Add the baby corn, snow peas, and carrots to the wok and cook for an additional 3-4 minutes.
Prepare the Sauce:
In a bowl, combine the liquid from the baby corn, cornstarch, soy sauce, and red pepper flakes. Whisk to combine well.
Combine and Cook:
Reduce the heat to low, stir in the garlic, ginger, and any fresh herbs of your choice, and cook for an additional minute. Pour the sauce over the vegetable mixture, stirring well. Cook for 2-3 minutes until the sauce thickens.

Tips:

Customize your stir fry by adding your favorite fresh herbs, such as cilantro or basil, for an extra burst of flavor.
For a touch of heat, increase the amount of red pepper flakes or add a splash of your favorite hot sauce.

Conclusion:

Vegetable Stir Fry is not just a dish; it’s a celebration of colors, textures, and flavors coming together harmoniously. This quick and easy recipe offers a perfect balance of crispiness and tenderness, making it an ideal choice for a wholesome meal. So, gather your fresh vegetables, fire up that wok, and treat yourself to a delightful journey of flavors with our Vegetable Stir Fry.

Vegetable Stir Fry

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A quick and colorful vegetable stir fry packed with crisp-tender veggies and tossed in a savory stir fry sauce – perfect as a side or light main dish.

Author: Beth
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stir-Fry
Cuisine: Asian
Diet: Vegan

Ingredients

Scale

2 tbsp vegetable oil
1 cup broccoli florets
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup snap peas
1 carrot, julienned
1 zucchini, sliced
2 cloves garlic, minced
1 tsp fresh ginger, grated
Stir Fry Sauce:
1/4 cup soy sauce (low sodium preferred)
1 tbsp sesame oil
1 tbsp rice vinegar
1 tbsp honey or maple syrup
1 tsp cornstarch (optional, for thickening)
1 tbsp water (if using cornstarch)

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Instructions

In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, and cornstarch mixed with water (if using). Set aside.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add garlic and ginger, sauté for 30 seconds until fragrant.
Add broccoli, bell peppers, snap peas, carrot, and zucchini. Stir fry for 5–7 minutes, or until vegetables are tender-crisp.
Pour in the sauce and toss to coat the vegetables evenly. Cook for another 1–2 minutes until the sauce thickens and everything is heated through.
Serve hot as a main dish or side over rice or noodles if desired.