EASY Vegetable Stir Fry Recipe
Total Time
25 mins
Prep Time
10 mins
Cook Time
15 mins
Rating
4.98 out of 5 stars
(243)
Ingredients
4 servings
- 1 large carrot, sliced
- 2 cups medium broccoli florets
- 8 oz can baby corn spears, drained
- 8 oz mushrooms (white or brown), sliced or quartered
- 1 whole pepper (red, yellow or orange), seeded and sliced
- 2 Tbsp cooking oil (extra light olive oil or canola)
- 2 Tbsp unsalted butter
- 3 garlic cloves, peeled and minced
- 2 tsp ginger, minced
- 1/4 cup chicken broth (or vegetable broth for vegetarian)
- ½ tsp cornstarch
- 3 Tbsp low sodium soy sauce (use Tamari for gluten free)
- 2 Tbsp honey
- ¼ tsp hot sauce, optional (Frank's or Sriracha work great)
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Preparation
Chef’s notes
This is the recipe you want to have on hand for quick dinners, especially if you have vegetables you need to use. We used baby corn spears, mushrooms, red pepper, and broccoli in this recipe, but you can use just about any vegetables.
Here are other vegetables that will work great in a vegetable stir fry:
Onion (red or sweet), green beans, snow peas and asparagus.
If adding protein, as we did with our Chicken Stir Fry, you’ll want to double the sauce.
The stir fry reheats well and can be made completely in advance, then just reheated over low heat.