The Best Vegetable Stir Fry Recipe – Asian Special
Craving a quick and healthy meal? This Vegetable Stir Fry is your answer. Ready in just 25 minutes, this dish combines vibrant bell peppers, crisp sugar snap peas, tender carrots, earthy mushrooms, and crunchy baby corn, all tossed in a savory-sweet sauce. It’s a wholesome, vegetarian-friendly option that doesn’t compromise on flavor. Perfect for busy weeknights or meal prep, this stir fry brings the taste of Asian cuisine to your table effortlessly.
- Prep Time10 min
- Cook Time15 min
- Total Time25 min
The Best Vegetable Stir Fry Ingredients :
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup sugar snap peas
- 1 cup carrots, sliced
- 1 cup mushrooms, sliced
- 2 cups broccoli
- 1 cup baby corn
- 1/2 cup water chestnuts
- 1/4 cup soy sauce
- 3 garlic cloves, minced
- 3 tablespoons brown sugar
- 1 teaspoon sesame oil
- 1/2 cup chicken broth
- 1 tablespoon cornstarch
- chopped green onions and sesame seeds for garnish (optional)
How To Make The Best Vegetable Stir Fry
Heat 1 tablespoon of olive oil over medium-high heat in a wok or large skillet. Add bell peppers, sugar snap peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts. Sauté for 2-3 minutes until the vegetables are nearly tender.
In a small bowl, whisk together soy sauce, minced garlic, brown sugar, sesame oil, chicken broth, and cornstarch.
Pour the sauce over the vegetables and cook until it thickens. Garnish with chopped green onions and sesame seeds, if desired.
Recipe Notes
Protein Addition: For a heartier meal, consider adding tofu, tempeh, or your choice of protein.
Spice Level: Adjust the heat by incorporating chili flakes or a dash of sriracha to the sauce.
Vegetable Variations: Feel free to swap in seasonal vegetables like zucchini or snap peas based on availability.
Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
