Best Vegetable Stir Fry - Dinner at the Zoo

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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.

HOW DO YOU MAKE VEGETABLE STIR FRY?


The first step is to cook up your veggies. 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 sauce gets poured over the veggies then is simmered until thickened. You can enjoy your veggie stir fry as-is, or over rice.
Bell peppers, snow peas, carrots, mushrooms and broccoli on a plate.

WHAT VEGETABLES DO YOU STIR FRY FIRST?

I stir fry the vegetables that take the longest to cook first. Carrots typically take a while to cook, as do mushrooms because they need to release all their liquid before they brown. I also add ingredients like onion early on in the cooking process. The more tender vegetables such as broccoli, snow peas and peppers don’t take as long to cook, so I add them towards the end.
A pan of sauteed baby corn, water chestnuts, peppers, broccoli and mushrooms.

ARE STIR FRY VEGGIES HEALTHY?

Stir fry veggies are very healthy and a great way to get in your nutrients! This mix of vegetables is low calorie and contains plenty of vitamins and minerals including Vitamin K, potassium, Vitamin C, folic acid, beta-carotene and antioxidants.
A spatula in a pan of veggie stir fry with carrots, snow peas and broccoli.

TIPS FOR VEGETABLE STIR FRY

  • Make sure all your vegetables are cut into similar sized pieces so that they’ll cook at the same rate.
  • Vegetable stir fry can be stored in the fridge for up to 4 days which makes it a great option for meal prep!
  • This recipe calls for baby corn and water chestnuts, which are found 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.

VEGETABLE STIR FRY 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.
  • Vegetables: Try different types of vegetables such as bean sprouts, zucchini, asparagus, snap peas or celery.
  • Spicy: Kick up the heat with some sriracha or crushed red pepper flakes.
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.

Vegetable Stir Fry

This vegetable stir fry is a blend of colorful veggies cooked in a sweet and savory honey garlic sauce. An easy side dish or main course that's light, fresh and totally delicious! Serve your veggie stir fry over rice for a complete meal.
 
 CourseMain
 CuisineAsian
 Keywordvegetable stir fry, veggie stir fry
 
 Prep Time10 minutes
 Cook Time10 minutes
 Total Time20 minutes
 
 Servings
 Calories191kcal
 AuthorSara Welch

INGREDIENTS

For the stir fry

  • 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, I used red and yellow
  • 1 cup snow peas trimmed
  • 1/2 cup water chestnuts drained and sliced
  • 3/4 cup baby corn drained and sliced
  • 2 teaspoons garlic minced
  • 1 teaspoon ginger minced
  • salt and pepper to taste

For the sauce

  • 1/4 cup vegetable broth can also use chicken broth or water
  • 1/4 cup soy sauce
  • 3 tablespoons honey
  • 2 teaspoons cornstarch

INSTRUCTIONS

    • Heat the oil in a large pan over medium high heat. Add the carrots and mushrooms and cook for 4-6 minutes or until tender. 
    • Add the broccoli, bell peppers, snow peas, water chestnuts, baby corn and 2 tablespoons of water to the pan.
    • Cook for an additional 3-5 minutes or until vegetables are tender and water has mostly cooked off. 
    • Add the garlic and ginger and cook for 30 seconds. Season the vegetables with salt and pepper to taste.
    • In a bowl, whisk together the vegetable broth, soy sauce and honey.
    • Pour the soy sauce mixture over the vegetables and cook for 30 seconds.
    • In a small bowl mix the cornstarch with a tablespoon of cold water.
    • Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken. 
    • Serve immediately, over rice if desired.

NUTRITION

Calories: 191kcal | Carbohydrates: 36g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Sodium: 894mg | Potassium: 473mg | Fiber: 4g | Sugar: 19g | Vitamin A: 4110IU | Vitamin C: 75.6mg | Calcium: 32mg | Iron: 1.8mg