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Easy Stir-Fry Vegetables Recipe

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4 from 12 reviews

A quick and easy stir-fry vegetable recipe featuring a vibrant mix of fresh veggies tossed in a savory homemade sauce. Perfect for a healthy weeknight dinner, this colorful dish combines broccoli, bell peppers, carrots, mushrooms, snap peas, baby corn, and water chestnuts with a flavorful soy-based stir-fry sauce and aromatic ginger and garlic.

Ingredients

Sauce Ingredients

  • 1 ½ tablespoons corn starch
  • 2 tablespoons cold water
  • 2 vegetable bouillon cubes
  • 1 cup hot water
  • ¼ cup soy sauce
  • 2 tablespoons sugar or agave
  • 2 teaspoons sesame oil
  • Red pepper flakes to taste

Vegetables & Aromatics

  • 1 tablespoon high heat oil (such as canola or vegetable oil)
  • 2 teaspoons fresh ginger, minced
  • 2 garlic cloves, minced
  • 2 cups fresh or frozen broccoli florets
  • 1 green or red bell pepper, sliced
  • 1 carrot, sliced
  • 1 cup sliced mushrooms
  • 1 tablespoon sesame oil
  • 1 (8-ounce) package sugar snap peas
  • 1 cup baby corn (optional)
  • 1 can water chestnuts, drained and rinsed (optional)
  • 1 bundle green onions, sliced

Optional Garnishes & Serving

  • Sesame seeds for garnish (optional)
  • Rice or noodles for serving (optional)

Instructions

  1. Prepare the sauce: In a small bowl, mix the corn starch and cold water until smooth. Dissolve the vegetable bouillon cubes in hot water, then add to the corn starch mixture. Stir in soy sauce, sugar or agave, sesame oil, and red pepper flakes. Whisk until fully combined and set the sauce aside.
  2. Sauté aromatics: Heat the high heat oil in a large pan or wok over medium-high heat. Add minced ginger and garlic, cooking for 1 to 2 minutes until fragrant but not browned.
  3. Cook firmer vegetables: Add the broccoli florets, sliced bell pepper, and carrots to the pan. Stir regularly and cook for about 5 minutes to allow the vegetables to soften without burning.
  4. Add mushrooms: Stir in the sliced mushrooms and cook for an additional 3 to 5 minutes, until the mushrooms release their juices.
  5. Add remaining vegetables and sesame oil: Add the sesame oil, sugar snap peas, baby corn, and water chestnuts to the pan. Stir all the vegetables together, seasoning with salt if desired. Cook for another 3 to 5 minutes.
  6. Add the stir-fry sauce: Pour the prepared sauce over the vegetables and mix thoroughly to coat everything evenly. Cook for about 5 minutes, stirring occasionally, adding a splash of water if the mixture becomes too dry.
  7. Finish and serve: Turn off the heat and stir in the sliced green onions. Garnish with sesame seeds if desired, and serve hot over rice or noodles of your choice.

Notes

  • Using frozen broccoli florets is a convenient option that works well in this recipe.
  • Adjust red pepper flakes according to your preferred spice level.
  • For a gluten-free version, substitute soy sauce with tamari.
  • Baby corn and water chestnuts are optional but add great texture and variety.
  • This stir-fry can be made vegan by ensuring the vegetable bouillon cubes are free from animal products.
  • Serve immediately to enjoy the crispness of the vegetables.

Find it online: https://simpleplatter.com/easy-stir-fry-vegetables-recipe/