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Vegetable Stir Fry

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 6 plates
Calories 180
A quick and colorful vegetable stir fry packed with fresh flavors and a savory sauce, perfect for a healthy weeknight dinner.

Ingredients

Vegetables

  • 1 tablespoon vegetable oil
  • 1 cup sliced crimini mushrooms
  • 2 cups broccoli florets
  • 1 15-ounce can baby corn, drained (optional)
  • 1 red bell pepper red bell pepper, thinly sliced
  • 4 ounces snap peas
  • 1 cup sliced zucchini
  • 1 cup peeled and thinly sliced carrot rounds
  • ½ cup low-sodium soy sauce or tamari
  • 1 tablespoon toasted sesame oil
  • 4 cloves garlic, minced
  • 2 teaspoons freshly grated ginger
  • ¼ cup brown sugar or honey
  • Pinch red pepper flakes optional
  • 2 tablespoons cornstarch or arrowroot starch
  • ¼ cup thinly sliced green onions

Instructions 

  • Heat oil in a large skillet over medium-high heat. Add vegetables; toss and cook until tender, 5-6 minutes.
  • Mix soy sauce, sesame oil, garlic, ginger, brown sugar, and red pepper flakes. Dissolve cornstarch in water and add to sauce.
  • Pour sauce over vegetables, simmer until thickened and vegetables are tender, about 5 minutes.
  • Divide among 6 plates and top with sliced green onions to serve.

Notes

Feel free to customize with your favorite vegetables or adjust the spice level.
Calories: 180kcal
Cost: $15
Course: Main Course
Cuisine: Asian
Keyword: Vegetables