Vegetable Stir-Fry
Are you looking for a quick, healthy, and delicious meal that can be whipped up in no time? Look no further than this vibrant Vegetable Stir-Fry! Packed with colorful veggies, savory sauces, and a hint of sweetness, this dish is not only a feast for your taste buds but also a wonderful way to incorporate more vegetables into your diet. Whether it’s a weeknight dinner or a meal prep option for your busy week ahead, this Vegetable Stir-Fry will become a staple in your kitchen.
Why This Recipe Works
This Vegetable Stir-Fry is a keeper because it strikes the perfect balance between flavor, nutrition, and convenience. The use of vegetable stock adds depth to the dish, while the combination of oyster sauce, soy sauce, and brown sugar creates a delightful umami flavor. Fresh garlic and ginger elevate the taste profile, making each bite a burst of flavor. Plus, this recipe is incredibly versatile; you can mix and match your favorite vegetables based on what you have on hand.
What Goes Into Vegetable Stir-Fry
To create this delicious Vegetable Stir-Fry, you will need the following ingredients:
- 1 cup vegetable stock
- 3 tablespoons oyster sauce (see notes)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 tablespoon corn starch
- ½ teaspoon pepper (white or black)
- 2 tablespoons vegetable oil
- 2 teaspoons fresh ginger, minced
- 3 cloves garlic, minced
- 1 crown broccoli, cut into bite-sized florets
- 1 red bell pepper, cored, seeded, and cut into strips
- 1 yellow bell pepper, cored, seeded, and cut into strips
- 1 cup carrots, peeled and cut into strips or sliced
- 10 oz sugar snap peas
- 1 lb button mushrooms, quartered
- 10 oz water chestnuts, drained and roughly chopped
- 1 tablespoon sesame seeds (for garnish, optional)
- 2 tablespoons scallions, sliced (for garnish, optional)
Equipment Breakdown
Before diving into the cooking process, gather the following equipment:
- Wok or Large Skillet: Ideal for stir-frying due to its high sides and heat distribution.
- Spatula or Wooden Spoon: For tossing the vegetables and sauce together.
- Measuring Cups and Spoons: To ensure accurate ingredient amounts.
- Knife and Cutting Board: For chopping your vegetables.
- Small Bowl: To mix the sauce ingredients together.
Vegetable Stir-Fry, Made Easy
Creating this Vegetable Stir-Fry is a straightforward process. Just follow these simple steps:
Step 1: Prepare the Sauce
In a small bowl, combine the vegetable stock, oyster sauce, low-sodium soy sauce, brown sugar, sesame oil, rice vinegar, corn starch, and pepper. Whisk until well mixed and set aside.
Step 2: Heat the Oil
In a large wok or skillet, heat the vegetable oil over medium-high heat until shimmering.
Step 3: Sauté the Aromatics
Add the minced ginger and garlic to the hot oil. Stir-fry for about 30 seconds until fragrant, being careful not to let them burn.
Step 4: Add the Vegetables
Introduce the broccoli, red bell pepper, yellow bell pepper, carrots, sugar snap peas, mushrooms, and water chestnuts to the pan. Stir-fry for about 5-7 minutes, or until the vegetables are tender-crisp.
Step 5: Pour in the Sauce
Give the sauce mixture a quick stir to incorporate the corn starch, then pour it over the sautéed vegetables. Stir well to coat everything evenly. Cook for an additional 2-3 minutes, allowing the sauce to thicken and the vegetables to absorb the flavors.
Step 6: Garnish and Serve
Remove the wok from heat. If desired, sprinkle sesame seeds and sliced scallions on top for garnish. Serve your Vegetable Stir-Fry hot over rice or noodles, and enjoy your flavorful, nutritious meal!
If You’re Out Of…
In case you find yourself missing some ingredients, here are some easy substitutions:
- Oyster Sauce: Use hoisin sauce or a soy sauce-based alternative for a similar flavor.
- Vegetable Stock: Chicken stock or water can be used as a substitute, though the flavor will vary.
- Brown Sugar: Maple syrup or honey can provide a sweet touch if you’re out of brown sugar.
- Sesame Oil: A few drops of olive oil or any neutral oil can work in a pinch, but you’ll lose the unique sesame flavor.
Steer Clear of These
When preparing your Vegetable Stir-Fry, it’s best to avoid certain pitfalls for the best results:
- Overcooking the vegetables: Keep them crisp and colorful by not cooking them too long.
- Using too much sauce: A little goes a long way; start with the recommended amounts and adjust to taste.
- Neglecting to prep: Have all your ingredients chopped and ready to go before you start cooking, as stir-frying is a quick process.
- Skipping the aromatics: Garlic and ginger are essential for building flavor—don’t skip them!
Save for Later: Storage Tips
If you have leftovers or want to meal prep, here are some tips for storing your Vegetable Stir-Fry:
- Refrigeration: Store in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: Freeze in portions for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat in the microwave or on the stovetop until heated through. Add a splash of water or broth to help revive the sauce consistency.
Your Questions, Answered
Can I use frozen vegetables for this stir-fry?
Yes, frozen vegetables can be used. Just be sure to thaw and drain them before adding them to the pan to prevent excess moisture.
Is Vegetable Stir-Fry gluten-free?
You can make this Vegetable Stir-Fry gluten-free by using gluten-free soy sauce or tamari instead of regular soy sauce.
How can I make this stir-fry spicier?
Add red pepper flakes, sriracha, or fresh chopped chili peppers to the garlic and ginger for an extra kick!
Can I add protein to this dish?
Absolutely! Firm tofu, tempeh, or your choice of cooked chicken, beef, or shrimp can be added for a protein boost.
Before You Go
This Vegetable Stir-Fry is not just a meal; it’s a celebration of fresh produce and bold flavors that can easily be adapted to suit your tastes. Whether you enjoy it over rice, noodles, or on its own, this dish proves that healthy eating can be incredibly satisfying. So, gather your ingredients, heat up that wok, and get ready to create a colorful stir-fry that will impress everyone at your table. Happy cooking!
Vegetable Stir-Fry
Ingredients
Equipment
Method
- In a small bowl, combine the vegetable stock, oyster sauce, low-sodium soy sauce, brown sugar, sesame oil, rice vinegar, corn starch, and pepper. Whisk until well mixed and set aside.
- In a large wok or skillet, heat the vegetable oil over medium-high heat until shimmering.
- Add the minced ginger and garlic to the hot oil. Stir-fry for about 30 seconds until fragrant, being careful not to let them burn.
- Introduce the broccoli, red bell pepper, yellow bell pepper, carrots, sugar snap peas, mushrooms, and water chestnuts to the pan. Stir-fry for about 5-7 minutes, or until the vegetables are tender-crisp.
- Give the sauce mixture a quick stir to incorporate the corn starch, then pour it over the sautéed vegetables. Stir well to coat everything evenly. Cook for an additional 2-3 minutes, allowing the sauce to thicken and the vegetables to absorb the flavors.
- Remove the wok from heat. If desired, sprinkle sesame seeds and sliced scallions on top for garnish. Serve your Vegetable Stir-Fry hot over rice or noodles, and enjoy your flavorful, nutritious meal!
Notes
- For a protein boost, add firm tofu, tempeh, or your choice of cooked chicken, beef, or shrimp.
- Customize the vegetables based on what's in season or what you have on hand.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
