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Colorful Vegetable Stir Fry with fresh vegetables in a skillet

Vegetable Stir Fry

A quick and colorful dish that allows for creativity with vegetables, perfect for busy weeknights or special occasions.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegetarian
Calories: 200
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 tablespoon vegetable oil
  • 1/2 cup carrots (peeled and sliced)
  • 1 cup mushrooms (sliced)
  • 1 cup broccoli florets
  • 3/4 cup bell peppers (sliced) red and yellow recommended
  • 1 cup snow peas (trimmed)
  • 1/2 cup water chestnuts (drained and sliced)
  • 3/4 cup baby corn (drained and sliced)
Flavorings
  • 2 teaspoons garlic (minced)
  • 1 teaspoon ginger (minced)
Sauce
  • 1/4 cup vegetable broth can also use chicken broth or water
  • 1/4 cup soy sauce
  • 3 tablespoons honey
  • 2 teaspoons cornstarch

Method
 

Preparation
  1. Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat.
  2. Add the sliced carrots and mushrooms. Cook for 4-6 minutes until they become tender.
  3. Incorporate the broccoli, bell peppers, snow peas, water chestnuts, and baby corn along with 2 tablespoons of water. Cook for another 3-5 minutes until all the vegetables are tender.
Flavoring
  1. Stir in the minced garlic and ginger; season with salt and pepper.
  2. In a mixing bowl, whisk together the vegetable broth, soy sauce, and honey. Pour this mixture over the sautéed vegetables and cook for an additional 30 seconds.
  3. For thickening, mix the cornstarch with one tablespoon of cold water until smooth. Add this to the pan while bringing the mixture to a boil. Cook for one more minute until slightly thickened.
Serving
  1. Serve immediately over rice or your choice of side.

Notes

Vegetable Stir Fry is best served hot. You can serve it over cooked rice, quinoa, or noodles for a complete meal. Adding a sprinkle of sesame seeds or chopped green onions can enhance the flavor and presentation.