Description
A vibrant and flavorful Vegetable Stir Fry recipe that combines fresh vegetables with a savory homemade stir fry sauce. Perfect for a quick and healthy meal, this dish is easily customizable with your favorite veggies and proteins. The sauce is a delicious blend of chicken or vegetable broth, soy sauce, honey, and a hint of heat, thickened with cornstarch for a perfect glaze.
Ingredients
Scale
Stir Fry Sauce:
- 1/4 cup chicken broth or vegetable broth
- 3 Tbsp low-sodium soy sauce (use Tamari for gluten-free) or 2 Tbsp regular soy sauce
- 1 tsp corn starch
- 2 Tbsp honey
- 1/4 tsp hot sauce (optional, Frank’s or Sriracha recommended)
Vegetable Stir Fry:
- 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 bell pepper (red, yellow, or orange), seeded and sliced
- 2 Tbsp cooking oil (extra light olive oil or canola oil)
- 2 Tbsp unsalted butter
- 3 garlic cloves, peeled and minced
- 2 tsp fresh ginger, minced
Instructions
- Make stir fry sauce: In a small bowl, combine the chicken or vegetable broth, soy sauce, corn starch, honey, and optional hot sauce. Stir thoroughly to dissolve the corn starch and blend the ingredients. Set the sauce aside until ready to use.
- Sauté the veggies: Heat a large non-stick skillet or wok over medium-high heat and add the cooking oil. Once the oil is hot and shimmering, add the sliced carrot, broccoli florets, baby corn, mushrooms, and bell pepper. Stir-fry the vegetables for about 3 minutes until they are crisp-tender. Avoid overcooking to keep them fresh and slightly crunchy.
- Add aromatics: Reduce the heat to medium and add the unsalted butter along with the minced garlic and ginger. Stir constantly for 30 to 60 seconds until the garlic and ginger are fragrant, enhancing the dish’s flavor.
- Add the stir-fry sauce: If the sauce ingredients have separated, stir to recombine. Pour the sauce over the vegetables and reduce the heat to medium-low. Cook for an additional 3 to 4 minutes, stirring occasionally until the sauce thickens and the vegetables reach your preferred tenderness.
Notes
- Variations: Add cooked proteins like chicken, shrimp, ground beef, ground pork, or tofu to customize the dish.
- Vegetables: You can swap with your preferred fresh vegetables but avoid frozen ones to prevent mushiness and watery sauce.
- Nuts: Add peanuts, cashews, or seeds for crunch and extra flavor.
- Make Ahead: Prepare vegetables and mix the sauce ahead of time; store separately in the fridge until ready to cook.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To Reheat: Sauté leftover stir fry in a pan on low heat until warmed through.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 10 mg
