Description
This Easy Vegetable Stir Fry is a quick and vibrant dish packed with colorful veggies tossed in a flavorful homemade sauce. Perfect for a healthy weeknight dinner, it combines crisp-tender broccoli, bell peppers, mushrooms, snow peas, and onions in a savory-sweet glaze with ginger and garlic, served best over rice or noodles.
Ingredients
Scale
Vegetables
- 1/2 medium onion, cut into fairly thin strips
- 2 cups broccoli, cut into small florets
- 1 red bell pepper, cut into thin strips
- 5 ounces mushrooms, sliced
- 1 cup snow peas or sugar snap peas
Stir Fry Sauce
- 3 tablespoons honey
- 1 teaspoon grated fresh ginger
- 3-4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon apple cider vinegar (or rice vinegar)
- 1/2 cup vegetable broth (or chicken broth)
- 1/2 teaspoon toasted sesame oil
- 1 tablespoon cornstarch
Others
- 2 tablespoons olive oil
- Chopped scallions (optional, to taste, for serving)
Instructions
- Prepare Accompaniments: If serving with rice or noodles, start cooking them first as the stir fry comes together quickly. Gather and prep all the vegetables and sauce ingredients beforehand to streamline the cooking process.
- Make the Stir Fry Sauce: In a bowl, whisk together honey, grated fresh ginger, minced garlic, soy sauce, apple cider vinegar, vegetable broth, toasted sesame oil, and cornstarch until fully combined and smooth.
- Heat the Skillet: Place a large skillet over high heat and add the olive oil. Allow it to heat for a few minutes until the oil is shimmering, indicating the pan is hot and ready for cooking.
- Cook the Vegetables: Add the onion, broccoli florets, bell pepper strips, sliced mushrooms, and snow peas to the hot skillet. Stir frequently and cook for 4-5 minutes until the vegetables are tender-crisp but still vibrant in color.
- Combine with Sauce: Pour the prepared sauce over the vegetables and stir or toss to coat everything evenly. Continue cooking for 1-2 minutes until the sauce thickens and clings to the vegetables. Remove from heat immediately to prevent overcooking.
- Serve: Serve the stir fry hot over cooked rice or noodles. Garnish with chopped scallions if desired for a fresh, vibrant finish.
Notes
- For a gluten-free option, use tamari or gluten-free soy sauce.
- You can substitute vegetables according to what you have on hand, such as snap peas, carrots, or baby corn.
- If you prefer a spicier stir fry, add red pepper flakes or a splash of sriracha to the sauce.
- Using cornstarch in the sauce helps it thicken quickly and coat the vegetables nicely.
- Cook vegetables until tender-crisp to maintain their texture and nutrients.
- To make this dish vegan, ensure the broth used is vegetable-based and that the soy sauce does not contain animal products.
