Simple Vegetable Stir Fry
A colorful and healthy vegetable stir fry that tastes much better than takeout.
dailyrecipesbook.comThis vegetable stir fry is one of my favorite ways to clear out the fridge while making something truly delicious. The vegetables stay tender and crisp, and the savory sauce ties everything together beautifully.
You can easily mix and match your favorite seasonal veggies for this dish. If you want to make it a complete meal, just serve it over a warm bowl of fluffy rice with some extra protein on the side.
Ingredients
- 2 cups broccoli florets
- 1 bell pepper, sliced
- 1 large carrot, sliced into thin coins
- 1/2 red onion, sliced
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon minced garlic
- 1 teaspoon fresh grated ginger
- 1 tablespoon cornstarch mixed with 1 tablespoon water
Instructions
- 1
Whisk the soy sauce, rice vinegar, sesame oil, garlic, and ginger together in a small bowl to make the sauce.
- 2
Heat the vegetable oil in a large skillet or wok over medium high heat.
- 3
Add the broccoli, bell pepper, carrots, and onion to the pan.
- 4
Stir fry the vegetables for about five to seven minutes until they are tender yet still have a nice crunch.
- 5
Pour the sauce mixture into the pan and toss everything to coat the vegetables evenly.
- 6
Stir in the cornstarch mixture and cook for another minute until the sauce thickens into a glossy glaze.
- 7
Remove from the heat and serve immediately.
๐ก Tips
Store any leftovers in an airtight container in the fridge for up to three days. To keep the vegetables from getting soft, reheat them quickly in a hot pan rather than the microwave. Top with fresh green onions and toasted sesame seeds for the best flavor.
Made this recipe? Let us know how it went.
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