This Colorful Vegetable Stir Fry with a Flavorful Stir-Fry Sauce is a quick and healthy meal that is perfect for any weeknight. Packed with vibrant vegetables like broccoli, carrots, mushrooms, and bell peppers, this stir fry delivers on both nutrition and taste. The dish is brought to life with a delicious homemade sauce that balances savory soy sauce with a touch of honey and a hint of spice. Whether you serve it over rice or noodles, this stir fry is a satisfying vegetarian option that’s easy to customize based on the vegetables you have on hand.
Ingredients:
For the Stir Fry:
- 1 large carrot, sliced
- 2 cups broccoli florets
- One 8 oz can of miniature corn spears, well-drained
- 8 oz of sliced or quartered mushrooms (either white or brown varieties)
- 1 whole bell pepper (red, yellow, or orange), seeded and sliced
- 2 tablespoons of a neutral cooking oil, such as light olive oil or canola oil.
- 2 Tbsp unsalted butter
- 3 garlic cloves, peeled and minced
- 2 tsp ginger, minced
For the Stir-Fry Sauce:
- 1/4 cup chicken broth (or vegetable broth for vegetarian)
- ½ tsp cornstarch
- 3 Tbsp low sodium soy sauce (or Tamari for gluten-free)
- 2 Tbsp honey
- ¼ teaspoon of your favorite spicy sauce (optional; consider using Frank’s RedHot or Sriracha for a kick).
Instructions:
- Prepare the Sauce:
- In a small bowl, whisk together the broth, cornstarch, soy sauce, honey, and hot sauce (if using). Set aside.
- Cook the Vegetables:
- Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat.
- Add the carrots and broccoli florets, sautéing for 3-4 minutes until they start to soften.
- Add the baby corn, mushrooms, and bell pepper to the skillet, stirring frequently. Cook for another 4-5 minutes until the vegetables are tender but still crisp. Remove the vegetables from the pan and set aside.
- Sauté the Garlic and Ginger:
- In the same skillet, add the remaining 1 tablespoon of oil and the butter.
- Once the butter melts, add the minced garlic and ginger, cooking for about 1 minute until fragrant.
- Combine Everything:
- Return the cooked vegetables to the skillet.
- Pour the prepared stir-fry sauce over the vegetables and stir well to coat everything evenly. Let the sauce simmer for 1-2 minutes, allowing it to thicken slightly and enhance the flavors of the stir fry.
- Serve and Enjoy:
- Serve the vegetable stir fry immediately, either on its own or over a bed of rice or noodles for a complete meal.
Conclusion:
This Colorful Vegetable Stir Fry is a wonderful balance of textures and flavors, making it a go-to dish for any occasion. The mix of crisp-tender vegetables paired with a savory and slightly sweet stir-fry sauce makes this meal as satisfying as it is healthy. Whether you’re cooking for yourself or feeding a family, this easy stir fry is sure to be a hit. Plus, it’s highly adaptable—swap in your favorite vegetables or add a protein like tofu or chicken for variety.
Colorful Vegetable Stir Fry with a Flavorful Stir-Fry Sauce
Ingredients
For the Stir Fry:
- 1 large carrot sliced
- 2 cups broccoli florets
- One 8 oz can of miniature corn spears well-drained
- 8 oz of sliced or quartered mushrooms either white or brown varieties
- 1 whole bell pepper red, yellow, or orange, seeded and sliced
- 2 tablespoons of a neutral cooking oil such as light olive oil or canola oil.
- 2 Tbsp unsalted butter
- 3 garlic cloves peeled and minced
- 2 tsp ginger minced
For the Stir-Fry Sauce:
- 1/4 cup chicken broth or vegetable broth for vegetarian
- ½ tsp cornstarch
- 3 Tbsp low sodium soy sauce or Tamari for gluten-free
- 2 Tbsp honey
- ¼ teaspoon of your favorite spicy sauce optional; consider using Frank’s RedHot or Sriracha for a kick.
Instructions
Prepare the Sauce:
- In a small bowl, whisk together the broth, cornstarch, soy sauce, honey, and hot sauce (if using). Set aside.
Cook the Vegetables:
- Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat.
- Add the carrots and broccoli florets, sautéing for 3-4 minutes until they start to soften.
- Add the baby corn, mushrooms, and bell pepper to the skillet, stirring frequently. Cook for another 4-5 minutes until the vegetables are tender but still crisp. Remove the vegetables from the pan and set aside.
Sauté the Garlic and Ginger:
- In the same skillet, add the remaining 1 tablespoon of oil and the butter.
- Once the butter melts, add the minced garlic and ginger, cooking for about 1 minute until fragrant.
Combine Everything:
- Return the cooked vegetables to the skillet.
- Pour the prepared stir-fry sauce over the vegetables and stir well to coat everything evenly. Let the sauce simmer for 1-2 minutes, allowing it to thicken slightly and enhance the flavors of the stir fry.
Serve and Enjoy:
- Serve the vegetable stir fry immediately, either on its own or over a bed of rice or noodles for a complete meal.