Stir Fry Vegetables Recipe

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Veggie lovers, rejoice! These stir-fry vegetables are jam-packed with veggie goodness and smothered in a lip-smacking sauce. Serve over rice or with noodles for a great option for “Meatless Mondays” or any time you want to get more veggies in your diet. Your family will be gobbling it up in no time! 

There are times that you just need to load up on veggies – know what I mean? This recipe will be your new favorite way to get in lots of nutrients while filling you up.

You can make a pot of rice and this dish all in about half an hour. That’s quicker and healthier than getting takeout!

Ingredients

• Soy sauce or tamari – Look for low-sodium soy sauce. If you avoid gluten, use tamari which is usually gluten-free soy sauce.
• Ginger – You can mince ginger or buy preminced in the produce section. (I like to simplify, so I buy pre-minced. It also lasts for quite a while.)
• Garlic – The same as ginger – you can mince fresh garlic or use pre-minced.
• Rice vinegar – Don’t substitute other kinds of vinegar for this. Rice vinegar has a slightly sweet flavor and it helps to provide balance.
• Sesame oil – You can use regular or toasted sesame oil.

For the stir-fry vegetables, I recommend the following veggies:

• Red bell pepper – Slice the red bell pepper into thin, long strips.
• Carrots – I prefer to use matchstick carrots that you can find in the produce section. You can also use regular carrots cut thinly on the bias.
• Celery – chop it into moon-shaped pieces. If you don’t like celery, you can substitute sliced green cabbage.
• Button mushrooms – These are the little white mushrooms that you see in the store. You can also use Baby Bellas or creminis. (They are all in the same family.)
• Baby corn – If you use canned baby corn, be sure to drain it before adding it to the stir fry. (Look for fresh baby corn at Trader Joe’s.)
• Bamboo shoots – I recommend using canned shoots. Again, be sure to drain them prior to using.
• Water chestnuts – Look for canned, sliced water chestnuts. Drain before using.

(See the recipe card for the complete list of ingredients and the quantities.)

Instructions

1. First things first – make the stir-fry sauce by whisking together soy sauce, rice vinegar, sesame oil, ginger, honey, garlic, chili paste, and cornstarch in a medium-size bowl. Set aside.

1. Next, heat a large wok on medium-high heat. Add olive oil and sesame oil. Stir-fry the ginger in the wok for 30 seconds.

1. Add red pepper, carrots, celery, and mushrooms and stir until tender, about 5 minutes.

1. Add corn, bamboo shoots, and water chestnuts to the wok. Stir fry the veggies for 3 to 5 minutes.
2. Add garlic and stir fry for one minute or until fragrant.
3. Pour the stir fry sauce over the vegetables and cook for 1-2 minutes to heat the sauce.
4. Garnish with cilantro and sesame seeds.

Tip: If the sauce is not thick after adding it to the stir-fry, you can add additional cornstarch in 1/2 teaspoon increments to thicken the sauce.

While I like to indulge in hearty dishes like my Copycat Wendy’s Chili recipe, I also like dishes that are loaded with vegetables, like my Spicy Basil Chicken Stir-Fry.

Variations

Have diet restrictions? This recipe is pretty flexible. Feel free to modify it to make it work for you.

• Gluten-free – use gluten-free tamari instead of soy sauce.
• Vegan – use agave nectar instead of honey.
• Spice lover? – add 1/4 to 1/2 teaspoon of chili pepper flakes while cooking to increase the heat in the dish.

Equipment

For this recipe, I recommend using a large wok. If you don’t have one, a large (and I mean LARGE) skillet should do the trick. You want to have room to move those veggies around.

Last Bite

These easy Stir-Fry Vegetables are proof that simple can still be delicious! If you try this recipe, let me know your favorite add-ins or sauces in the comments below – I love getting new ideas from readers. And don’t forget to pin or share this recipe so you’ll have it ready the next time you need a quick, healthy side!