A saucy, savory and healthy meal is just ahead of you. This veggie Stir-Fry is easy to make and the asian flavors are delicious with so many veggies that you can simply use what you already have in the house. It’s the perfect weekday meal to please all the family!
Stir fries are such a perfect budget friendly and quick meal to come together. It seems like everyone love them, right? This is not surprising considering their strong asian savory flavor and high level of addictive umami goodness. I love how versatile this Veggie Stir-Fry is and although the list of ingredients might seem long, I bet you have most of them in your house already.
Make this Veggie Stir-Fry in 3 easy steps:
1- Whisk all the sauce ingredients together in a medium bowl.
2- Cook veggies (8 cups) in a large pan until cooked through. Choose the veggies you have on hand! I love the combo carrots-broccoli-red peppers, but other veggies like zucchini, cabbage, cauliflower, mushroom or snap peas work great too.
3- Add the sauce to the pan and let it thicken up. Yum!
Not much fresh produce in the house?
Use frozen ones! Frozen broccoli, carrot, green peas or cauliflower will all work well. Just cook them in a pan as you would with fresh produce.
Looking for a meal higher in protein?
Try adding tofu, edamame or mushroom to the pan. Chickpea would also be a great addition to this dish. Also, choose to serve this Stir-Fry over brown rice to have an extra filling meal.
If you are looking for another asian style easy meal, check out this Scallion and ginger oven baked tofu recipe! Also, don’t forget to follow me on Instagram, Facebook and Pinterest and subscribe to my newsletter to be sure not to miss any recipe updates!
For the sauce:
- 1 cup water
- 1/2 cup soy sauce
- 1/3 cup + 1 tbsp maple syrup
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tsp garlic (about one large clove) crushed
- 1/2 tsp fresh ginger grated
- 4 tbsp corn starch
For the stir-fry:
- 8 packed cups vegetables (broccoli, carrot, onion, pepper, bok choy, snap peas, napa cabbage, etc) chopped in large pieces
- cooked brown rice or cooked noodles for serving
- sesame seeds for serving, optional
First, make the sauce:
- In a medium bowl, whisk all the sauce ingredients together until there are no clumps anymore. Set aside.
To make the stir fry:
- Start by preparing all the veggies. You want everything to be cleaned and chopped before you start cooking. Try to cut the veggies about all the same size.
- Warm a wok or a large pan on medium-high heat. When warmed, add the vegetables and cook them by stirring constantly until cooked to your liking. Use a small amount of oil or water to prevent them from sticking to the pan. If needed, add additional small amounts of water to the pan (1-2 tbsp at the time) throughout the cooking process to help the veggies cook without burning.*If your pan is too small for the amount of vegetables, then cook them in two batches. You should be able to return the first batch of cooked veggies to the pan after the second batch is cooked before adding the sauce since the veggies will lose some of their volume after being cooked.
- When the veggies are cooked, add the sauce to the pan (whisk well the sauce in the bowl just before pouring in the pan to dissolve the corn starch as it tends to stick to the bottom). Warm the mixture on medium-high heat until you reached a gentle boil stirring constantly. The sauce should thicken after about 2-3 minutes maximum. Remove from the heat and serve warm with brown rice or noodles.
- This dish is great topped with sesame seeds and sriracha sauce if you like spicy food. Enjoy!