EASY Vegetable Stir Fry Recipe: A Delicious and Quick Dish for Any Occasion

Nothing beats a homemade meal that’s quick, easy, and packed with flavor and nutrients. If you’ve been searching for the perfect dish to whip up on a busy weeknight or impress guests with minimal effort, you’re in the right place. This EASY Vegetable Stir Fry Recipe brings together vibrant veggies, a tangy sauce, and a simple process that even a beginner can master. Plus, it’s highly customizable—you can adjust the ingredients to suit your taste or dietary needs.

Let’s dive into everything you need to know to create this delicious and versatile dish!

Why You’ll Love This Recipe

1. Quick and Easy: Perfect for those short on time, it takes less than 30 minutes from start to finish.
2. Healthy and Nutritious: Loaded with fresh vegetables, it’s a guilt-free meal.
3. Customizable: Swap ingredients to match what’s in your fridge or to cater to dietary preferences.
4. Family-Friendly: Even picky eaters will enjoy the rich flavors and colorful presentation.

Ingredients for Vegetable Stir Fry

Here’s a breakdown of what you’ll need, along with US Customary and Metric measurements.

Category	US Customary	Metric
Vegetables	1 large carrot, sliced	1 large carrot, sliced
	2 cups broccoli florets	~300 g broccoli florets
	8 oz can baby corn spears	227 g baby corn spears
	8 oz mushrooms (white/brown)	227 g mushrooms
	1 whole pepper (any color)	1 whole pepper
Cooking Base	2 Tbsp cooking oil	30 mL cooking oil
	2 Tbsp unsalted butter	28 g unsalted butter
	3 garlic cloves, minced	3 garlic cloves, minced
	2 tsp ginger, minced	2 tsp ginger, minced
Stir Fry Sauce	1/4 cup chicken broth	60 mL chicken broth
	½ tsp cornstarch	2.5 g cornstarch
	3 Tbsp low sodium soy sauce	45 mL low sodium soy sauce
	2 Tbsp honey	30 mL honey
	¼ tsp hot sauce (optional)	1 mL hot sauce (optional)

Step-by-Step Instructions

1. Prep Your Ingredients

The secret to a flawless stir fry is preparation. Before you even heat your skillet or wok:

• Slice your carrot, mushrooms, and bell pepper.
• Separate broccoli florets into medium-sized pieces.
• Mince garlic and ginger for a fresh and aromatic base.

2. Make the Stir Fry Sauce

In a small bowl, whisk together the ingredients for the sauce:

• Chicken or vegetable broth.
• Cornstarch (helps thicken the sauce).
• Low-sodium soy sauce.
• Honey for a touch of sweetness.
• Hot sauce, if you want a kick of heat.

Set the sauce aside—it will be your finishing touch.

3. Cook the Vegetables

• Heat 2 Tbsp of cooking oil in a large non-stick skillet or wok over medium heat.
• Add all the vegetables (carrot, broccoli, baby corn, mushrooms, and bell pepper) and stir fry for about 3 minutes until they’re crisp-tender.

4. Add Garlic and Ginger

• Push the vegetables to one side of the skillet.
• Add 2 Tbsp of unsalted butter to the cleared space.
• Toss in the minced garlic and ginger. Sauté for 30 seconds until fragrant.

5. Pour in the Sauce

• Give the sauce another quick stir (to ensure the cornstarch hasn’t settled) and pour it over the vegetables.
• Lower the heat to medium/low and stir until the sauce evenly coats the veggies.

6. Simmer Until Done

Cook for an additional 3-4 minutes, allowing the sauce to thicken and the vegetables to reach your desired tenderness.

7. Serve and Enjoy!

Serve your EASY Vegetable Stir Fry Recipe over steamed rice, noodles, or quinoa for a complete and satisfying meal.

Tips for the Best Stir Fry

1. Use High Heat: Cooking at a high temperature helps retain the vegetables’ crispiness and vibrant colors.
2. Cut Evenly: Uniformly sized vegetables cook evenly, ensuring no one piece is over or undercooked.
3. Don’t Overcrowd the Pan: Too many veggies at once can lead to steaming instead of stir-frying.
4. Adjust the Sauce: If you like it sweeter, add more honey. Prefer more umami? Increase the soy sauce slightly.

Variations and Add-Ons

Protein Options

• Add cooked chicken, shrimp, tofu, or beef for a heartier dish.
• Marinate your protein with a bit of soy sauce and cornstarch for extra flavor.

Vegetable Substitutes

• Zucchini, snow peas, or snap peas make great additions.
• Swap baby corn for water chestnuts for a crunchier texture.

Spicy Lovers

• Double the hot sauce or add a sprinkle of red pepper flakes for a spicier kick.

Nutritional Information

Nutrient	Per Serving
Calories	~210 kcal
Protein	~5 g
Carbohydrates	~22 g
Fats	~12 g
Fiber	~5 g

Note: Nutritional values are approximate and can vary based on ingredient brands and portion sizes.

FAQs About EASY Vegetable Stir Fry Recipe

1. Can I make this recipe vegan?

Yes! Use vegetable broth instead of chicken broth and substitute the butter with a vegan alternative or additional oil.

2. What’s the best oil for stir-frying?

Extra light olive oil, canola oil, or avocado oil works best due to their high smoke points.

3. Can I freeze the stir fry?

It’s better to freeze the sauce and vegetables separately. Cooked stir fry may lose its texture when reheated.

4. How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for the best results.

5. Can I use frozen vegetables?

Yes, but thaw them first and pat them dry to avoid excess moisture during cooking.

6. Is this recipe gluten-free?

Use Tamari or a gluten-free soy sauce to make it safe for gluten-sensitive diets.

Conclusion: Your Turn to Stir Things Up

There you have it—a simple, healthy, and customizable dish that will quickly become a staple in your kitchen. Whether you’re cooking for yourself, your family, or guests, this EASY Vegetable Stir Fry Recipe is sure to please. With its fresh ingredients, versatile nature, and delicious flavors, it’s a meal you’ll come back to time and time again.

Now, grab your ingredients, fire up your wok, and let the magic happen!

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