Vegetable Stir Fry

This vegetable stir fry is loaded with a blend of colorful fresh veggies in a sweet and tangy sauce that takes less than 20 minutes to make. We were craving something Asian for lunch recently so I grabbed all of the veggies I had in the fridge and threw this vegetable stir fry together. The stir fry sauce is really tasty, very easy to make, and uses ingredients I always have on hand. This vegetable stir fry paired nicely with garlic rice and some of the leftover pineapple pork adobo and I thought it was a very tasty lunch. My kids also enjoyed their lunch and said they particularly liked the stir fry sauce on the veggies. I loved that this recipe used ingredients I had on hand and also filled my kids up with vegetables.

How to Make a Vegetable Stir Fry

Make the sauce by combining soy sauce, vegetable broth, brown sugar, cornstarch, ginger, garlic, sesame oil, rice vinegar, and sriracha together in a bowl; whisk until well combined then set aside until needed.

Heat the vegetable oil in a large cast iron skillet or wok over medium-high heat until very HOT.

Add the mushrooms, broccoli, bell pepper, sugar snap peas, onion, and carrot to the skillet and cook, stirring often, for 3 minutes, or until the veggies are almost tender.

Add the well-whisked sauce and cook until the sauce is boiling and thickened, about 1 minute. Serve immediately with sesame seeds, green onions, and hot chili oil on the side. Enjoy.

Vegetable Stir Fry

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Prep Time: 15 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 20 minutes minutes

Course: Main, Side Dish

Cuisine: Asian

Servings: 4

Author: Pam - For the Love of Cooking

Equipment

• Cast Iron Skillet or Wok

Ingredients

Stir Fry Sauce:

• ¼ cup soy sauce
• ¼ cup vegetable broth **You can also use chicken broth
• 1 tbsp brown sugar
• 2 ½ tsp cornstarch
• 2 tsp ginger, minced (or paste)
• 2 cloves of garlic, minced
• 2 tsp sesame oil
• 1 tsp unseasoned rice vinegar
• Sriracha, to taste, if desired

Vegetable Stir Fry:

• 1½ tbsp vegetable oil
• 7-8 button mushrooms, sliced
• 1 cup broccoli florets
• ½ small red bell pepper
• ½ small yellow bell pepper
• ½ cup sugar snap peas
• 6 asparagus spears, wooden ends removed and cut into thirds
• ¼ yellow onion, sliced
• 1 carrot, peeled & sliced at a diagonal

For Serving:

• Toasted sesame seeds
• Green onion, chopped
• Hot chile oil or sriracha, if desired

Instructions

• Make the sauce by combining soy sauce, vegetable broth, brown sugar, cornstarch, ginger, garlic, sesame oil, rice vinegar, and sriracha together in a bowl; whisk until well combined then set aside until needed. 
• Heat the vegetable oil in a large cast iron skillet or wok over medium-high heat until very HOT. 
• Add the mushrooms, broccoli, bell pepper, sugar snap peas, asparagus, onion, and carrot to the skillet and cook, stirring often, for 3 minutes, or until the veggies are almost tender.
• Add the well-whisked sauce and cook until the sauce is boiling and thickened, about 1 minute. Serve immediately with sesame seeds, green onions, and hot chili oil on the side. Enjoy.

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