Veggie Stir Fry

Why You’ll Love This Recipe

Veggie stir fry is a fantastic meal that’s not only easy to prepare but also incredibly customizable. You can use your favorite vegetables, toss in some tofu or your preferred protein, and stir fry everything to perfection in a savory sauce. The dish comes together quickly, making it a great weeknight dinner. Plus, it’s a great way to incorporate more veggies into your diet while keeping the meal light and fresh. The flavors are rich, and the crispy vegetables provide a satisfying texture in every bite.

Ingredients

  • 1 tablespoon vegetable oil (or any cooking oil)

  • 1 cup broccoli florets

  • 1 red bell pepper, sliced

  • 1 carrot, thinly sliced

  • 1 small zucchini, sliced

  • 1 cup snap peas or green beans

  • 2 cloves garlic, minced

  • 2 tablespoons soy sauce (or tamari for gluten-free option)

  • 1 tablespoon oyster sauce (or hoisin sauce for vegetarian)

  • 1 teaspoon sesame oil

  • 1 tablespoon rice vinegar or lime juice

  • 1 teaspoon ginger, freshly grated (optional)

  • 1/4 teaspoon red pepper flakes (optional, for spice)

  • Cooked rice or noodles (for serving)

  • Green onions, chopped (for garnish)

  • Sesame seeds (optional, for garnish)
    (Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Heat the vegetable oil in a large skillet or wok over medium-high heat.

  2. Add the garlic and ginger (if using) to the pan and sauté for 1 minute until fragrant.

  3. Add the broccoli, bell pepper, carrot, zucchini, and snap peas to the pan. Stir-fry the vegetables for 4-5 minutes, or until they are tender-crisp and slightly charred. Stir frequently to avoid burning.

  4. In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, rice vinegar (or lime juice), and red pepper flakes.

  5. Pour the sauce over the stir-fried vegetables and stir to combine. Cook for an additional 2 minutes until everything is well-coated and heated through.

  6. Remove from heat and serve over cooked rice or noodles.

  7. Garnish with chopped green onions and sesame seeds if desired.

Servings and Timing

  • Servings: 2-3

  • Prep Time: 10 minutes

  • Cook Time: 7-10 minutes

  • Total Time: 15-20 minutes

Variations

  • Add Protein: You can easily add protein to the stir fry by incorporating tofu, tempeh, chicken, shrimp, or beef. Just make sure to cook the protein separately and add it to the vegetables when everything is almost done.

  • Spicy Stir Fry: Add more red pepper flakes, a dash of sriracha, or chopped fresh chilies to make the dish spicier.

  • Different Veggies: Feel free to swap the veggies based on what you have available. Mushrooms, bok choy, spinach, baby corn, or eggplant all work well in stir fries.

  • Sweet Stir Fry: For a touch of sweetness, add a teaspoon of honey or brown sugar to the sauce mixture.

Storage/Reheating

  • Storage: Leftover veggie stir fry can be stored in an airtight container in the fridge for up to 2 days.

  • Reheating: Reheat in a pan over medium heat, adding a splash of water or soy sauce to help rehydrate the vegetables. You can also microwave individual portions for 1-2 minutes.

FAQs

Can I use frozen vegetables for stir fry?

Yes, frozen vegetables can be used, but be sure to thaw and drain them before cooking to avoid excess moisture. Fresh vegetables generally provide a better texture, but frozen ones are convenient and still tasty.

Can I make this dish spicy?

Absolutely! If you like your stir fry spicy, increase the amount of red pepper flakes, or add some chili paste or fresh chopped chili peppers. You can also drizzle some sriracha sauce over the top for extra heat.

Can I add meat to this stir fry?

Yes, this recipe is easily adaptable to include your choice of meat. Chicken, beef, pork, or shrimp are all great additions. Cook the meat separately and toss it into the vegetables once they’re done.

Is this veggie stir fry gluten-free?

You can make this dish gluten-free by using tamari in place of soy sauce and ensuring the oyster sauce you use is gluten-free (or swap it for hoisin sauce if needed).

How do I make the stir fry sauce thicker?

If you prefer a thicker sauce, you can add a teaspoon of cornstarch mixed with a little water (called a slurry) to the stir fry while it’s cooking. Stir until the sauce thickens to your desired consistency.

Can I add noodles to this recipe?

Yes, you can easily add noodles to the stir fry for a heartier meal. Simply cook your favorite noodles (like soba, rice noodles, or udon) and toss them in with the veggies and sauce for a complete dish.

Can I prepare the veggies in advance?

Yes, you can chop the vegetables in advance and store them in the fridge for a day or two before making the stir fry. This will save you time when you’re ready to cook.

How do I prevent the stir fry from getting soggy?

To prevent sogginess, avoid overcooking the vegetables. Stir-fry them on high heat for just a few minutes until they are tender-crisp. Also, make sure to use a high-quality wok or skillet to get a nice char on the veggies.

Can I use a different sauce for the stir fry?

Yes, you can experiment with other sauces like hoisin sauce, teriyaki sauce, or a peanut sauce for a different flavor profile. Just adjust the ingredients accordingly.

What can I serve with this veggie stir fry?

Veggie stir fry pairs well with steamed rice, noodles, or quinoa. You can also serve it with a side of spring rolls or dumplings for a more substantial meal.

Conclusion

Veggie stir fry is a quick, healthy, and customizable meal that’s perfect for busy days when you need something nutritious and satisfying. With its colorful mix of vegetables, savory sauce, and endless possibilities for protein and spice, this dish is a great addition to your weekly meal rotation. It’s easy to make, full of flavor, and can be adapted to fit any dietary preferences. Whether you’re a vegetarian or just looking for a wholesome, light meal, veggie stir fry is sure to become a favorite!

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Veggie Stir Fry

Veggie Stir Fry

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  • Author: Ava
  • Total Time: 15-20 minutes
  • Yield: 2-3 servings
  • Diet: Vegan
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Description

A veggie stir fry is a quick and healthy meal packed with vibrant vegetables and bursting with flavor. This dish is customizable and easy to prepare, making it perfect for a healthy dinner or a colorful side dish. The stir-fried veggies combined with a savory sauce make for a satisfying and nutritious meal that can be served over rice, noodles, or enjoyed on its own.

Ingredients

1 tablespoon vegetable oil (or any cooking oil)

1 cup broccoli florets

1 red bell pepper, sliced

1 carrot, thinly sliced

1 small zucchini, sliced

1 cup snap peas or green beans

2 cloves garlic, minced

2 tablespoons soy sauce (or tamari for gluten-free option)

1 tablespoon oyster sauce (or hoisin sauce for vegetarian)

1 teaspoon sesame oil

1 tablespoon rice vinegar or lime juice

1 teaspoon ginger, freshly grated (optional)

1/4 teaspoon red pepper flakes (optional, for spice)

Cooked rice or noodles (for serving)

Green onions, chopped (for garnish)

Sesame seeds (optional, for garnish)

Instructions

  1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the garlic and ginger (if using) to the pan and sauté for 1 minute until fragrant.
  3. Add the broccoli, bell pepper, carrot, zucchini, and snap peas to the pan. Stir-fry the vegetables for 4-5 minutes, or until they are tender-crisp and slightly charred. Stir frequently to avoid burning.
  4. In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, rice vinegar (or lime juice), and red pepper flakes.
  5. Pour the sauce over the stir-fried vegetables and stir to combine. Cook for an additional 2 minutes until everything is well-coated and heated through.
  6. Remove from heat and serve over cooked rice or noodles.
  7. Garnish with chopped green onions and sesame seeds if desired.

Notes

  1. Leftover veggie stir fry can be stored in an airtight container in the fridge for up to 2 days.
  2. Reheat in a pan over medium heat, adding a splash of water or soy sauce to help rehydrate the vegetables. You can also microwave individual portions for 1-2 minutes.
  3. Feel free to swap the veggies based on what you have available. Mushrooms, bok choy, spinach, baby corn, or eggplant all work well in stir fries.
  4. If you prefer a thicker sauce, add a teaspoon of cornstarch mixed with a little water to the stir fry while it’s cooking.
  5. If you’re using frozen vegetables, be sure to thaw and drain them before cooking to avoid excess moisture.
  • Prep Time: 10 minutes
  • Cook Time: 7-10 minutes
  • Category: Dinner
  • Method: Stir-fry
  • Cuisine: Asian

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 8g
  • Sodium: 800mg
  • Fat: 10g
  • Saturated Fat: 1g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 7g
  • Protein: 6g
  • Cholesterol: 0mg
Ava

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