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–+ servings

Quick and Easy Stir Fry Vegetables

A vibrant, one-pan vegetable stir fry with a sweet and savory sauce, ready in under 30 minutes. Perfect for a quick weeknight dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 1
Course: Main Course, Side Dish
Cuisine: Asian, Chinese
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Stir Fry Sauce
  • 1/4 cup low-sodium chicken broth
  • 3 tablespoons low-sodium soy sauce
  • 1 teaspoon cornstarch
  • 2 tablespoons honey
  • 1/4 teaspoon hot sauce such as sriracha or Tabasco
Vegetable Stir Fry
  • 1 large carrot peeled and sliced into thin rounds or matchsticks
  • 2 cups broccoli florets medium-sized
  • 8 ounces baby corn canned, drained and halved lengthwise
  • 8 ounces mushrooms white or cremini, sliced
  • 1 whole bell pepper red, yellow, or orange, seeded and sliced into strips
  • 2 tablespoons vegetable oil such as avocado or canola oil
  • 2 tablespoons unsalted butter
  • 3 cloves garlic minced
  • 2 teaspoons fresh ginger grated

Method
 

  1. In a small bowl, whisk together the chicken broth, soy sauce, cornstarch, honey, and hot sauce until the cornstarch is fully dissolved. Set aside.
  2. Heat a large non-stick skillet or wok over medium-high heat and add the vegetable oil. Once the oil shimmers, add the carrot, broccoli, baby corn, mushrooms, and bell pepper. Stir-fry for about 3 minutes, until the vegetables are crisp-tender but still bright.
  3. Reduce the heat to medium and add the butter, garlic, and ginger. Stir constantly for 30 to 60 seconds, until fragrant.
  4. Give the sauce a quick stir, then pour it over the vegetables. Reduce the heat to medium-low and cook, stirring, for 3 to 4 minutes, until the sauce thickens and the vegetables reach your desired tenderness. Serve immediately.

Nutrition

Calories: 220kcalCarbohydrates: 28gProtein: 6gFat: 11gSaturated Fat: 4gCholesterol: 15mgSodium: 580mgFiber: 5gSugar: 16g

Notes

For a protein boost, add cooked chicken, shrimp, or tofu along with the vegetables. Feel free to swap in any vegetables you like, but avoid frozen ones as they release too much water and make the sauce thin. To make ahead, prep the vegetables and mix the sauce; store separately in the fridge for up to 2 days. Leftovers keep in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over low heat, adding a splash of water if needed. For extra crunch, top with toasted almonds or cashews.

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