Vegetable Stir Fry: A Quick & Easy Recipe Guide
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 1 tbsp vegetable oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 cup snow peas
- 1 cup shiitake mushrooms, sliced
- 1 (14.5 oz) can water chestnuts, drained and sliced
- 1/2 cup bean sprouts
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey or brown sugar
- 1 tbsp cornstarch
- 1/4 cup water
- 1 tbsp sesame oil
- Instructions:
Instructions
- Prep all vegetables by washing and slicing them as specified.
- In a bowl, whisk soy sauce, rice vinegar, honey (or brown sugar), cornstarch, and water until smooth.
- Heat vegetable oil in a wok over medium-high heat; add onions and sauté for about 3–5 minutes.
- Stir in garlic and ginger until fragrant.
- Add the bell peppers, broccoli, carrots, and mushrooms; stir-fry for about 5–7 minutes until slightly softened.
- Incorporate snow peas and water chestnuts; stir-fry for another couple of minutes.
- Pour the prepared sauce over the vegetables; stir constantly as it thickens for about 1–2 minutes.
- Finish with sesame oil and bean sprouts; stir-fry for an additional minute before serving.
- Helpful Notes:
Nutrition
- Serving Size: About 1 cup (240g)
- Calories: 180
- Sugar: 6g
- Sodium: 550mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg