Description
A vibrant and delicious vegetable stir fry recipe featuring fresh broccoli, carrots, baby corn, mushrooms, and colorful peppers tossed in a savory homemade stir fry sauce. This quick and easy dish is perfect for a healthy weeknight dinner and can be customized with your favorite proteins or veggies.
Ingredients
Scale
Stir Fry Sauce
- 1/4 cup chicken broth (or vegetable broth for vegetarian)
- 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 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 ginger, minced
Instructions
- Make stir fry sauce: In a small bowl, combine chicken broth, soy sauce, corn starch, honey, and optional hot sauce. Stir well to incorporate the corn starch thoroughly and set 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 sliced pepper. Stir-fry for about 3 minutes until the vegetables are crisp-tender but still vibrant.
- Add aromatics: Reduce heat to medium, then add the unsalted butter, minced garlic, and minced ginger to the skillet. Stir constantly for 30 to 60 seconds until fragrant to enhance the flavor of the vegetables.
- Add the stir-fry sauce: If the sauce has separated, stir it again before pouring it over the vegetables. Reduce the heat to medium-low and cook for 3 to 4 minutes, stirring occasionally, until the sauce thickens and the vegetables reach your desired tenderness.
Notes
- Variations: Add cooked protein such as chicken, shrimp, ground beef, ground pork, or tofu to make it more filling.
- Veggies: Feel free to swap any vegetables you like, but avoid frozen veggies as they can become mushy and dilute the sauce.
- Nuts & Seeds: Sprinkle with peanuts, cashews, or seeds for extra crunch and nutrition.
- Make Ahead: Prep vegetables and mix the sauce separately; store in the fridge until ready to cook.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- To Reheat: Warm leftovers in a skillet over low heat until heated through.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 10 mg
