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Homemade Vegetable Stir-Fry photo

Vegetable Stir-Fry

This Vegetable Stir-Fry is a vibrant, healthy delight! Packed with colorful veggies and umami flavors, it’s quick and easy for any meal!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

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 whole red bell pepper (cored, seeded, and cut into strips)
  • 1 whole 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

  • Wok or Large Skillet
  • Spatula or wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board
  • Small bowl

Method
 

  1. 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.
  2. In a large wok or skillet, heat the vegetable oil over medium-high heat until shimmering.
  3. 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.
  4. 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.
  5. 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.
  6. 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.