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Easy vegetable stir fry with colorful vegetables in a glossy garlic ginger sauce
Lana

Easy Vegetable Stir Fry

Crisp-tender vegetables in a glossy garlic, ginger and soy sauce. A quick vegetarian dinner that's ready in 25 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 tbsp avocado oil or vegetable oil divided
  • 3 cups broccoli florets bite-size
  • 2 medium carrots thinly sliced on an angle
  • 8 oz mushrooms sliced, about 225 g
  • 1 red bell pepper sliced
  • 1 cup snap peas ends trimmed
  • 3 garlic cloves minced
  • 1 tbsp fresh ginger grated or minced
Sauce
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp honey or maple syrup
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tbsp cornstarch
  • 1/3 cup water or vegetable broth 80 ml
  • 1/4 tsp red pepper flakes optional
To serve
  • 2 green onions sliced
  • 1 tbsp sesame seeds optional
  • cooked rice or noodles for serving

Method
 

  1. Mix the sauce. Whisk the soy sauce, honey, rice vinegar, sesame oil, cornstarch, water and red pepper flakes in a small bowl until the cornstarch dissolves.
    Whisking the sauce for easy vegetable stir fry
  2. Start with the hard vegetables. Heat 1 tablespoon of the oil in a large skillet or wok over high heat. Add the broccoli and carrots and stir-fry for 3 to 4 minutes, until bright and just starting to soften.
    Stir-frying broccoli and carrots for easy vegetable stir fry
  3. Add the rest. Add the mushrooms, bell pepper and snap peas and stir-fry for 3 minutes more, until the vegetables are crisp-tender. Push everything to the side of the pan.
    Adding mushrooms, bell pepper and snap peas to the vegetable stir fry
  4. Cook the garlic and ginger. Add the remaining tablespoon of oil to the empty space, then the garlic and ginger. Stir for 30 seconds until fragrant, then mix them into the vegetables.
    Cooking garlic and ginger with the vegetables in the stir fry
  5. Add the sauce. Give the sauce a quick stir, pour it in and cook for 1 to 2 minutes, stirring, until it thickens and turns glossy.
    Pouring the sauce over the easy vegetable stir fry
  6. Serve. Top with green onions and sesame seeds and serve over rice or noodles.

Notes

Cut the vegetables to a similar size so they cook evenly, and keep the heat high so they stay crisp instead of steaming.
Leftovers keep in the fridge for up to 3 days. Reheat in a hot skillet for the best texture.