I am a HUGE fan of stir fries, from shrimp stir fry and tofu stir fry, to my famous honey garlic chicken stir fry, I can never get enough. This vegetable stir fry is the latest addition to my Asian food recipes collection and it’s a good one! Serve it alongside pan fried noodles and watch the rave reviews come in! I try hard to make sure all the produce that we buy each week gets eaten. One of my favorite ways to re-purpose odds and ends of produce is to make a vegetable stir fry. You can use whatever veggies you happen to have on hand, and this dish makes for a delicious meatless meal or side dish.
Vegetable Stir Fry Ingredients
To make this recipe, you will need oil, carrots, mushrooms, broccoli, bell peppers, snow peas, water chestnuts, baby corn, garlic, ginger, salt, pepper, vegetable broth, soy sauce, cornstarch and honey.
How Do You Make Vegetable Stir Fry?
The first step is to cook up your veggies in a skillet or wok. I used a combination of red and yellow peppers, snow peas, broccoli, carrots and mushrooms. I also added some baby corn and water chestnuts into the mix for variety. While the veggies are cooking, I make a simple garlic and ginger sauce. The stir fry sauce gets poured over the veggies then is simmered until thickened. You can enjoy your veggie stir fry as-is, or over rice.
Tips For The Perfect Stir Fry
Make sure all your vegetables are cut into similar sized pieces so that they’ll cook at the same rate. Serve your stir fry along with other Asian inspired dishes such as chicken lo mein, Hunan beef, Asian meatballs, beef fried rice and Kung Pao beef. This recipe uses baby corn and water chestnuts, which you can find in cans in the ethnic food aisle. The sauce for this stir fry can be made up to 3 days before you plan to use it, or even frozen for later use. I don’t recommend freezing this stir fry, as the texture of the vegetables will soften when frozen and thawed. Serve your stir fry with white or brown rice, or try something a little different like noodles, quinoa or cauliflower rice.
Flavor Variations
There are so many different ways to customize your veggie stir fry, the combinations are endless!
Protein: Add some cooked chicken, shrimp, beef or tofu. Nuts: Stir in some sliced almonds or cashews for added protein and crunch. Vegetables: Try different types of vegetables such as bean sprouts, zucchini, asparagus, sugar snap peas, green beans, or celery. Spicy: Kick up the heat with some sriracha or crushed red pepper flakes. Flavorings: Feel free to add other flavorings such as sesame oil, sesame seeds or green onions.
I make this stir fry almost every week, even my kids adore it! It’s a great way to get in your veggies with minimal effort.
