I have a quick question for all you fine folks, do you like stir-frys? Yes! Ok great because that is exactly what we are going to be making today. You see, I too am a huge fan of stir-frys, so much so that it’s probably my favorite type of meal to make and eat. And while there are a number of reasons why I think they make great meals, today I wanted to showcase a recipe that focuses on one of my favorite aspects. The veggies! Thus we are going to be making my version of an easy vegetable stir-fry.
So what makes this vegetable stir-fry so great?
Well for starters It is tastes amazing. Honestly, it is very rare that I can say a vegetarian dish leaves my tastebuds feeling fulfilled, but this one does. Secondly, This is a fairly healthy dish, because, you know, it’s completely composed of vegetables. Third, it’s an incredibly cheap dish to make. As it should be no surprise to anyone that meals without meat tend to be very economical. Fourth, this recipe is easily customizable. You can use any vegetables that you like, in fact, this is a great recipe to get rid of any old vegetables you have lying around in your fridge. And last but not least this dish like most stir-frys can be made in minutes. So definitely whip this recipe out for those busy weeknight dinners.
Tips, Tricks & Suggestions
- Like I said this recipe is easily customizable to your personal tastes and preferences. If there’s a particular vegetable I listed that you don’t like then swap it out with some other type of vegetable. Zucchini, cabbage, broccoli, or even some tofu, if it sounds good to you then use it. Just make sure you have about 5 to 6 cups worth of vegetables/tofu.
- Make sure to cut all of your vegetables into relatively similar shapes. Since I’m using snow peans, baby corn, and bean sprouts which are long and skinny, I will cut everything else into long strips.
- Want to pair this with some other stir-frys for a big meal? Then check out our recipes for orange chicken, kung pao chicken, bell peppers & beef, and vegetable chow main.
Vegetable Stir-Fry Recipe
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 4
Ingredients
1 Carrot, peeled and slice into thin coins
1 Celery stick, sliced into thin strips
1 Cup of snow peas, trimmed
1 Cup of bean sprouts
3 to 4 Shitaki mushrooms, destemmed and sliced thin
½ Cup of baby corn, sliced in half lengthwise
½ Cup of bamboo shoots, sliced into thin strips
½ of a small onion, sliced into thin strips
½ Of a red bell pepper, sliced into thin strips
3 Cloves of garlic, minced
1 Tablespoon of ginger, minced
1 Tablespoon of gochujang or spicy bean paste (optional)
3 Tablespoons of neutral oil (vegetable, or canola)
For the sauce:
¼ Cup of vegetable, or chicken stock
2 Tablespoons of dry white wine
2 Tablespoon of soy sauce
½ Teaspoon of sesame oil
¼ Teaspoon of sugar
1 Teaspoon of corn starch (optional, if you want the sauce thick)
Instructions
- Make the sauce: Get out a small cup and add all of the ingredients for the sauce to it. Mix it up and set it aside.
- Prep all of the vegetables: Peel, trim, and slice all of the vegetables that you plan on using in your stir fry. Place these on a plate and set them aside.
- Fry the aromatics: Place your wok, or large pan over medium-high heat and toss in the 3 tablespoons of oil. Once it is hot toss in the minced garlic, ginger, and gochujang if using, stirring them for 30 seconds.
Make sure to not burn them.
- Add the vegetables: Start by tossing in the carrot, celery, onion, bell pepper, mushrooms, baby corn, and bamboo shoots to the wok.
Stir fry these ingredients for 3 to 5 minutes, or until they are cooked and slightly browned. Then toss in the snow peas and bean sprouts, stir-frying everything for another minute.
- Add the sauce and mix it into the vegetables. Continue stir-frying for another minute, or until the sauce is thickened up to your liking.
- Serve the vegetable stir fry immediately and enjoy!
Vegetable Stir-Fry Recipe
Ingredients
- 1 Carrot peeled and slice into thin coins
- 1 Celery stick sliced into thin strips
- 1 Cup of snow peas trimmed
- 1 Cup of bean sprouts
- 3 to 4 Shitaki mushrooms destemmed and sliced thin
- ½ Cup of baby corn sliced in half lengthwise
- ½ Cup of bamboo shoots sliced into thin strips
- ½ of a small onion sliced into thin strips
- ½ Of a red bell pepper sliced into thin strips
- 3 Cloves of garlic minced
- 1 Tablespoon of ginger minced
- 1 Tablespoon of gochujang or spicy bean paste optional
- 3 Tablespoons of neutral oil vegetable, or canola
For sauce:
- ¼ Cup of vegetable or chicken stock
- 2 Tablespoons of dry white wine
- 2 Tablespoon of soy sauce
- ½ Teaspoon of sesame oil
- ¼ Teaspoon of sugar
- 1 Teaspoon of corn starch optional, if you want the sauce thick
Instructions
- Make the sauce: Get out a small cup and add all of the ingredients for the sauce to it. Mix it up and set it aside.
- Prep all of the vegetables: Peel, trim, and slice all of the vegetables that you plan on using in your stir fry. Place these on a plate and set them aside.
- Fry the aromatics: Place your wok, or large pan over medium-high heat and toss in the 3 tablespoons of oil. Once it is hot toss in the minced garlic, ginger, and gochujang if using, stirring them for 30 seconds. Make sure to not burn them.
- Add the vegetables: Start by tossing in the carrot, celery, onion, bell pepper, mushrooms, baby corn, and bamboo shoots to the wok. Stir fry these ingredients for 3 to 5 minutes, or until they are cooked and slightly browned. Then toss in the snow peas and bean sprouts, stir-frying everything for another minute.
- Add the sauce and mix it into the vegetables. Continue stir-frying for another minute, or until the sauce is thickened up to your liking.
- Serve the vegetable stir fry immediately and enjoy!
Find some inspiration from other blogs
From Dinner At The Zoo
From The Recipe Critic
