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featured vegetable stir fry.

Vegetable Stir Fry Recipe

Course: Dinner
Cuisine: asian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 bowls
Calories: 318kcal
Author: Becky Hardin
This easy vegetable stir fry is filled with healthy veggies and the most delicious stir fry sauce. It makes a great side dish or veggie-friendly lunch.
Print Recipe

Ingredients

For the Sauce

  • 3 tablespoons low-sodium soy sauce (see note)
  • 2 tablespoons oyster sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • 3 cloves garlic minced
  • 1 inch fresh ginger minced

For the Stir Fry

  • 1 tablespoon olive oil
  • ½ onion sliced
  • 1 bell pepper any color, sliced
  • 2 carrots sliced into coins
  • ½ teaspoon kosher salt
  • 8 ounces mushrooms sliced
  • 2 cups snap peas
  • 2 cups broccoli florets
  • 1 cup white rice cooked according to package
  • Sesame seeds optional, for garnish
  • Chopped green onion optional, for garnish

Instructions

  • Add all of the sauce ingredients to a mason jar or bowl. Shake or whisk until combined. Set aside.
    3 tablespoons low-sodium soy sauce, 2 tablespoons oyster sauce, 1 tablespoon brown sugar, 1 tablespoon cornstarch, 1 teaspoon sesame oil, 3 cloves garlic, 1 inch fresh ginger
  • Heat the oil in a large skillet or wok over medium heat.
    1 tablespoon olive oil
  • Add in the onion, bell pepper, carrots, and salt and cook for 2-3 minutes.
    ½ onion, 1 bell pepper, 2 carrots, ½ teaspoon kosher salt
  • Stir in the mushrooms and cook for another 2 minutes.
    8 ounces mushrooms
  • Pour in the sauce and stir to coat the veggies.
  • Once the sauce has thickened, turn the heat down to low.
  • Add in the snap peas and broccoli florets and cook on low for another couple minutes.
    2 cups snap peas, 2 cups broccoli florets
  • Serve with rice and sprinkle sesame seeds and chopped green onion over the top.
    1 cup white rice, Sesame seeds, Chopped green onion

Notes

  • Soy Sauce: Use an equal amount of tamari or coconut aminos for a gluten free alternative.
  • Cut the vegetables into similarly-sized pieces so that they cook evenly.
  • Sauté the vegetables until crisp-tender, not soft. This will prevent a mushy stir fry.
  • Let the sauce come to a simmer after adding it in order to allow the cornstarch to activate and thicken.
Storage: Store vegetable stir fry in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Nutrition

Serving: 1bowl | Calories: 318kcal | Carbohydrates: 59g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1015mg | Potassium: 723mg | Fiber: 6g | Sugar: 10g | Vitamin A: 6843IU | Vitamin C: 113mg | Calcium: 86mg | Iron: 3mg