Short introduction
Vegetable stir-fry is a quick and healthy meal that brings together a colorful mix of vegetables sautéed in a savory sauce. It’s perfect for busy weeknights when you need something nutritious and delicious on the table in no time. Plus, it’s a fantastic way to use up whatever veggies you have in your fridge!
Why you’ll love it
This vegetable stir-fry is not only incredibly easy to make, but it’s also packed with nutrients. Each bite is filled with vitamins, minerals, and fiber, making it a great choice for anyone looking to eat healthier. You can customize it based on your favorite veggies, and it’s a wonderful option for both vegetarians and meat-lovers alike. Stir-frying keeps the vegetables crisp and vibrant, making for a delightful eating experience.
Ingredients
- 2 cups mixed vegetables (e.g., bell peppers, broccoli, carrots, snap peas)
- 2 tablespoons vegetable oil (or any cooking oil of your choice)
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced (optional)
- 1/4 cup soy sauce
- 1 tablespoon sesame oil (optional)
- 1 tablespoon cornstarch (optional for thickening)
- Salt and pepper to taste
- Cooked rice or noodles for serving
Substitutions & key variations
You can swap out any of the vegetables for your favorites or whatever is in season. Here are some ideas:
- Use cooked chicken, beef, or tofu if you want to add protein.
- Swap soy sauce for tamari to make it gluten-free.
- For a spicy kick, add some red pepper flakes or sliced jalapeños.
- Replace vegetable oil with olive oil or a flavored oil like sesame oil for a different taste.
Step-by-step
Step 1: Prepare your vegetables
Start by washing and chopping your vegetables into bite-sized pieces. This will ensure they cook evenly.
Step 2: Heat the oil
In a large pan or wok, heat the vegetable oil over medium-high heat until it’s hot but not smoking.
Step 3: Sauté the garlic and ginger
Add the minced garlic and ginger to the pan. Sauté for about 30 seconds until they’re fragrant. Be careful not to let them burn!
Step 4: Cook the vegetables
Add your mixed vegetables to the pan. Stir-fry for 5-7 minutes, or until they’re vibrant and slightly tender but still crisp.
Step 5: Add the sauce
Pour in the soy sauce and sesame oil, stirring to coat the vegetables evenly. If you’re using cornstarch, mix it with a little water and stir it in to thicken the sauce. Cook for another 2-3 minutes.
Step 6: Season and serve
Taste and adjust the seasoning with salt and pepper as needed. Serve the stir-fry over cooked rice or noodles.
Success tips
- Make sure your pan is hot before adding the ingredients to get that perfect stir-fry texture.
- Don’t overcrowd the pan; if you have too many vegetables, cook them in batches.
- Keep the veggies moving in the pan for even cooking and to prevent burning.
- Use fresh vegetables for the best flavor and nutrients.
How to serve
Vegetable stir-fry is best served hot and fresh. You can enjoy it on its own or over a bed of rice or noodles. Garnish with sesame seeds or chopped green onions for extra flavor.
Storage & reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a pan over medium heat or in the microwave until heated through. Add a splash of soy sauce or a drizzle of sesame oil to revive the flavors.
Frequently Asked Questions
Can I use frozen vegetables?
Yes, frozen vegetables can be used, but they may require a little longer to cook than fresh ones.
How do I make this stir-fry gluten-free?
Use tamari sauce instead of soy sauce to make the dish gluten-free.
Can I add protein to this recipe?
Absolutely! Feel free to add chicken, shrimp, beef, or tofu for an extra boost of protein.
Nutrition notes / equivalents
This vegetable stir-fry is loaded with vitamins A and C from the colorful veggies and offers healthy fiber. Using brown rice instead of white rice can give you additional fiber and nutrients.
Conclusion + CTA
This quick vegetable stir-fry is a versatile and healthy meal that you can whip up in no time with just a few fresh ingredients. Whether you’re looking for a light dinner or a colorful side dish, this recipe is sure to please. Try it out for yourself and enjoy the vibrant flavors!
For more delicious ideas, check out the links to related recipes below.
Links to related recipes
- Quick Chicken Stir-Fry
- Tofu and Vegetable Stir-Fry
- Spicy Shrimp Stir-Fry
- Asian Noodle Salad
Vegetable Stir-Fry
Ingredients
Vegetables
- 2 cups mixed vegetables (e.g., bell peppers, broccoli, carrots, snap peas) Use whatever vegetables are in season or on hand.
Oils & Sauces
- 2 tablespoons vegetable oil Can substitute with any cooking oil.
- ¼ cup soy sauce Use tamari for a gluten-free version.
- 1 tablespoon sesame oil Optional for added flavor.
- 1 tablespoon cornstarch Optional for thickening the sauce.
Aromatics
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced Optional for extra flavor.
Seasonings
- to taste Salt
- to taste Pepper
To Serve
- Cooked rice or noodles For serving alongside the stir-fry.
Instructions
Preparation
- Start by washing and chopping your vegetables into bite-sized pieces.
Cooking
- In a large pan or wok, heat the vegetable oil over medium-high heat until it’s hot but not smoking.
- Add the minced garlic and ginger to the pan. Sauté for about 30 seconds until fragrant, being careful not to let them burn.
- Add your mixed vegetables to the pan. Stir-fry for 5-7 minutes, or until they’re vibrant and slightly tender but still crisp.
- Pour in the soy sauce and sesame oil, stirring to coat the vegetables evenly. If using cornstarch, mix it with a little water and stir it in to thicken the sauce. Cook for another 2-3 minutes.
- Taste and adjust the seasoning with salt and pepper as needed. Serve the stir-fry over cooked rice or noodles.