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Vegetable Stir Fry





Stir Fry Sauce:

1/4 cup soy sauce

1/4 cup vegetable broth (or chicken broth)

1 tablespoon brown sugar

2 1/2 teaspoons cornstarch

2 teaspoons minced ginger (or ginger paste)

2 cloves garlic, minced

2 teaspoons sesame oil

1 teaspoon unseasoned rice vinegar

Sriracha, to taste (optional) Vegetable Stir Fry:

1 1/2 tablespoons vegetable oil

7-8 button mushrooms, sliced

1 cup broccoli florets

1/2 small red bell pepper

1/2 small yellow bell pepper

1/2 cup sugar snap peas

6 asparagus spears, wooden ends removed and cut into thirds

1/4 yellow onion, sliced

1 carrot, peeled and sliced diagonally For Serving:

Toasted sesame seeds

Chopped green onion

Hot chili oil or Sriracha, if desired


To make the sauce, I will combine soy sauce, vegetable broth, brown sugar, cornstarch, ginger, garlic, sesame oil, rice vinegar, and Sriracha in a bowl. I will whisk the ingredients well and set the mixture aside. In a large cast iron skillet or wok, I will heat vegetable oil over medium-high heat until very hot. I will add mushrooms, broccoli, bell peppers, sugar snap peas, asparagus, onion, and carrot to the skillet. I will stir often and cook for 3 minutes or until the vegetables are almost tender. Next, I will pour in the well-whisked sauce and cook until the sauce boils and thickens (about 1 minute). I will serve immediately, garnishing with sesame seeds and green onions. Enjoy with hot chili oil on the side if desired.

See also  Roasted chicken and veggies

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