Why You’ll Love This Recipe
This stir-fry is not only quick but also highly customizable, allowing you to use any vegetables you have on hand. The homemade sauce is a perfect balance of savory, sweet, and a hint of heat, bringing the whole dish together. It’s a great option for busy weeknights or anyone looking to enjoy more veggies in a delicious way.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Stir-Fry Sauce:
- ½ cup low-sodium vegetable broth
- ⅓ cup low-sodium soy sauce
- 2 tbsp honey
- 2 tsp sesame oil
- 1 ½ tbsp fresh ginger, minced
- 3 cloves garlic, minced
- 1 tbsp cornstarch
- ⅛ tsp crushed red pepper flakes (optional)
For the Stir-Fry Vegetables:
- 2 tbsp olive or avocado oil
- 2 cups broccoli florets
- 2 large carrots, sliced
- 8 oz cremini mushrooms, sliced
- 1 cup sugar snap peas or snow peas
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 4 green onions, sliced
For Serving:
- Sesame seeds (optional)
- Cooked rice or quinoa
Directions
- Make the Sauce: Whisk together all sauce ingredients in a bowl and set aside.
- Cook the Vegetables: Heat 1 tbsp oil in a pan over medium-high heat. Add broccoli and carrots, stir-frying for 2 minutes. Add the rest of the vegetables and cook for another 2 minutes.
- Add Sauce: Pour in the sauce, stirring until the sauce thickens and coats the veggies.
- Finish: Stir in green onions, remove from heat, and serve over rice or quinoa. Garnish with sesame seeds if desired.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Add protein like chicken, tofu, or shrimp.
- Try other veggies like zucchini or baby corn.
- Switch up the sauce with teriyaki or peanut stir-fry sauce.
Storage/Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave.
FAQs
Can I add other vegetables?
Yes, feel free to use zucchini, bok choy, or spinach for variety.
Can I use a store-bought stir-fry sauce?
Yes, if you’re short on time, store-bought sauces work as a quick substitute.
Can I make it spicy?
Increase the red pepper flakes or add chili paste for extra heat.
How can I add protein to the stir-fry?
You can add chicken, beef, shrimp, tofu, or tempeh.
Can I use frozen vegetables?
Fresh vegetables give the best texture, but frozen ones can work in a pinch.
How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days.
Can I use other types of oil?
You can substitute olive oil with avocado or vegetable oil.
How do I know when the stir-fry is done?
The vegetables should be tender yet still crisp.
Can I use a different sweetener than honey?
Yes, maple syrup or agave nectar can replace honey.
Can I make this stir-fry ahead of time?
It’s best to serve immediately, but you can prepare the sauce and veggies ahead of time for a quicker meal.
Conclusion
This Vegetable Stir-Fry is a fast, healthy, and flavorful meal that can be customized to your tastes. With a delicious homemade sauce and a variety of fresh vegetables, it’s perfect for a weeknight dinner or a light, nutritious lunch. Enjoy!
Print
Vegetable Stir-Fry
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Vegetable Stir-Fry is a vibrant, nutrient-packed dish that’s quick and easy to make in under 30 minutes. Loaded with crisp-tender vegetables and a savory homemade sauce, it’s a healthy, customizable meal. Serve it over rice or quinoa for a complete, delicious meal that leaves you feeling nourished and satisfied.
Ingredients
For the Stir-Fry Sauce:
- ½ cup low-sodium vegetable broth
- ⅓ cup low-sodium soy sauce
- 2 tbsp honey
- 2 tsp sesame oil
- 1 ½ tbsp fresh ginger, minced
- 3 cloves garlic, minced
- 1 tbsp cornstarch
- ⅛ tsp crushed red pepper flakes (optional)
For the Stir-Fry Vegetables:
- 2 tbsp olive or avocado oil
- 2 cups broccoli florets
- 2 large carrots, sliced
- 8 oz cremini mushrooms, sliced
- 1 cup sugar snap peas or snow peas
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 4 green onions, sliced
For Serving:
- Sesame seeds (optional)
- Cooked rice or quinoa
Instructions
- Make the Sauce: Whisk together all sauce ingredients in a bowl and set aside.
- Cook the Vegetables: Heat 1 tbsp oil in a pan over medium-high heat. Add broccoli and carrots, stir-fry for 2 minutes. Add the rest of the vegetables and cook for another 2 minutes.
- Add Sauce: Pour in the sauce, stirring until it thickens and coats the veggies.
- Finish: Stir in green onions, remove from heat, and serve over rice or quinoa. Garnish with sesame seeds if desired.
Notes
- Add Protein: Add chicken, tofu, shrimp, or tempeh for a complete meal.
- More Veggies: Use zucchini, bok choy, or spinach for variety.
- Sauce Variations: Substitute with teriyaki or peanut stir-fry sauce for a new twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
