Make vegetable stir fry at home for dinner in less than 30 minutes from start to finish. Made with a mix of sliced veggies such as bell peppers, mushrooms, broccoli, snow peas, water chestnuts, and onions. Tossed in a homemade stir-fry sauce and served over warm rice. It's so easy to make, quick, healthy, and full of flavor. The whole family will love this recipe!
The Sauce: whisk together the stir fry sauce ingredients and set aside.
½ cup soy sauce, ½ cup vegetable stock*, 1 teaspoon sesame oil, 1/2 tablespoon rice vinegar, 2 cloves garlic, 1-2 teaspoons ginger, 1 tablespoon sugar or honey, 1 tablespoon cornstarch, Pinch red pepper flakes
In a wok or large saute pan, heat oil over medium-high heat. Add the sliced onion and mushrooms, let cook for 2-3 minutes.
1 Tablespoon neutral oil, ½ cup yellow onion, 8 ounces mushrooms
Add carrots, sugar snap peas (wait if using snow peas), and broccoli. Cook for 2 minutes.
8 ounces snow or snap peas, ½ cup carrots, 1 cup broccoli florets
Add bell pepper, water chestnuts, garlic, and ginger (snow peas here, if using instead of snap peas). Cook for 1-2 minutes, then stir in the sauce and allow it to simmer until thick and the vegetables are tender, about 2-3 minutes.
1 red or yellow bell pepper, 8 ounces canned water chestnuts, sliced, 2 cloves garlic, 1 teaspoon ginger
Serve over rice or noodles. Garnish with green onions, cilantro, bean sprouts, a squeeze of lime, or sesame seeds as desired.
Notes
Water Chestnuts: buy them sliced, and chop if you'd like them in smaller pieces.
Storage: place leftovers in an airtight container in the fridge for up to 4 days or freeze in a freezer-safe container for up to 2 months.
Sauce: the sauce makes approximately 1 1/4 cups; if you prefer a less saucy stir fry, add about 1 cup of the sauce and continue adding more until the desired amount is reached.
To make the sauce even thicker, add an additional 1/2 tablespoon of cornstarch.