Vegetable Stir Fry Recipe
If you're looking for delicious ways to add more vegetables to your diet, a fail-proof vegetable stir fry recipe is what you need. This traditional Chinese technique of quickly cooking vegetables over a high flame is easy and delicious, and works virtually with nearly any vegetables that you have on-hand.
With stir-frying, what you're looking for are vegetables that are slightly softened, with a nice bite in the center and some browning around the edges. Be careful not to soften the vegetables too much, as you don't want them to turn to mush or lose their color. Don't have a wok? A cast-iron skillet works just as well.
This versatile stir-fry recipe from plant-based recipe developer Alexandra Shytsman is a great way to use up whatever is in your produce drawer. Serve these veggies over rice or noodles, and garnish with sesame seeds, fresh herbs, or even a drizzle of sriracha for extra flavor.
Gather the ingredients for your vegetable stir-fry recipe
First up, gather your veg. We love the combo of cremini mushrooms, carrots, bell pepper, and onion. Other options are zucchini, broccoli, cauliflower, string beans, or snow peas. For the glaze, you'll need soy sauce, sesame oil, cornstarch, maple syrup or honey, fresh garlic and ginger, chili flakes, and black pepper.
Prep your vegetables
Cut your vegetables into roughly the same size. Smaller pieces will cook quicker than bigger ones, so keep that in mind as you chop them.
Start cooking the vegetables
Heat some neutral oil in a wok or large skillet. Using medium-high heat will ensure the vegetables can get nicely browned, and prevent them from steaming and becoming mushy.
Mix up the sauce
While the vegetables are cooking, mix up the soy sauce, sesame oil, maple syrup, cornstarch, chili flakes, garlic, ginger, and black pepper.
Finish the vegetables
When the vegetables are nicely browned, add the sauce and stir until the veg are evenly coated and glossy. Serve over rice or noodles, if you'd like. You could also upgrade these veggies into a fuller meal, by stir frying them with a protein like chicken or beef, or serving them alongside some tofu for some added nutrients.
- 1 tablespoon neutral cooking oil
- 8 ounces cremini mushrooms, stemmed and quartered
- 2 small carrots, peeled and cut into matchsticks
- 1 bell pepper, sliced
- 1 medium onion, sliced
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon cornstarch
- 1 teaspoon pure maple syrup or honey
- 1 medium garlic clove, minced
- 1 tablespoon peeled and minced ginger
- ¼ teaspoon chili flakes
- freshly ground black pepper, to taste
- Heat the neutral oil in a large, high-sided skillet or wok over medium-high heat. Add the vegetables and cook mostly undisturbed until they're brown around the edges, 8 to 10 minutes, stirring every now and then.
- Meanwhile, place the soy sauce, sesame oil, cornstarch, syrup, garlic, ginger, chili flakes, and pepper into a small bowl and whisk to combine.
- When the vegetables are ready, pour the sauce into the skillet and stir until the vegetables are evenly coated and glossy, about 30 seconds.
| Calories per Serving | 108 |
| Total Fat | 6.1 g |
| Saturated Fat | 0.6 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 12.1 g |
| Dietary Fiber | 2.4 g |
| Total Sugars | 5.6 g |
| Sodium | 463.1 mg |
| Protein | 3.0 g |
