Healthy Vegetable Stir-Fry (Saucy and Easy)

Overhead view on a saucy healthy vegetable stir-fry.

5 from 4 votes

Healthy Vegetable Stir-Fry (Saucy and Easy)

This 30-min healthy vegetable stir-fry is a perfect fast recipe for when you need to clean up the veggies in your fridge! The simple savory and sweet Chinese stir-fry sauce is so delicious and this recipe makes for a healthy weeknight dinner idea for busy families. Naturally vegan and vegetarian.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: asian-inspired

Keyword: healthy, Low in fat, oil-free option, Vegan

Servings: servings

Calories: 134kcal

Author: Jessica Laroche

Equipment

Large wok or pan
Measuring cups and spoons
Stirring spoon or spatula

Ingredients

For the stir fry sauce:

1 cup water
¼ cup corn starch
½ cup soy sauce choose low-in-sodium if possible
⅓ cup maple syrup (+ 1 tablespoon) or agave nectar or brown sugar
2 tbsp rice vinegar
1 large clove of garlic crushed
1 inch fresh ginger grated

For the stir-fry:

1-2 tsp toasted sesame oil optional, to cook the vegetables
8-9 packed cups vegetables (broccoli, carrot, onion, red pepper, bok choy, snap peas, green cabbage, cauliflower, green beans, etc) chopped
cooked brown rice or asian style noodles for serving
sesame seeds for serving, optional

Instructions

In a medium bowl, whisk the water with the cornstarch until there are no clumps anymore. Then, add the rest of the sauce ingredients (soy sauce, rice vinegar, maple syrup, garlic and ginger) and whisk to combine. Set aside.
Clean and chop the veggies all about the same size.
Warm up the sesame oil in a wok or a large pan on medium-high heat. Then, add the vegetables and cook by stirring often until tender, but still crispy. Start by adding the tougher veggies such as carrot, and add the tender veggies later on.
When the veggies are about done, pour the sauce over while stirring (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).
Keep cooking on medium-high heat until thickened, about 3 minutes.
Remove from the heat and serve over brown rice or noodles. Top with sesame seeds and green onions, if desired. Enjoy!

Video

Notes

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 cook down a lot.
The leftovers can be stored in an air-tight container in the fridge for up to 5 days.
Ensure not to overcook the veggies! This meal is best when they are crunchy.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition