Experience a delightful medley of vibrant vegetables sautéed to perfection with a rich and flavorful ginger soy sauce. This colorful dish, inspired by traditional Chinese cooking, offers a healthy, balanced, and flavorful meal perfect for any day of the week. Loaded with fresh veggies like broccoli, mushrooms, and snow peas, this stir fry is a plant-based delight that can easily be customized to suit your preferences. Whether you’re looking for a quick lunch or a wholesome dinner, this vegetable stir fry delivers both nutrition and taste in every bite.
Ingredients:
For the Stir Fry Sauce:
- 2 tablespoons cornstarch or arrowroot powder
- 1 ¼ cups vegetable broth
- 2 teaspoons sesame oil (optional, for added depth)
- 2 tablespoons soy sauce or tamari
- 2 tablespoons dry white wine (optional)
- 2 teaspoons freshly grated ginger or ginger paste
For the Stir Fry:
- 1 ½ tablespoons safflower oil (or any preferred oil for stir frying)
- 2 cloves garlic, finely minced
- Take two heads of broccoli and chop them into small, bite-sized pieces for easy snacking and cooking.
- 1 large carrot, peeled and sliced diagonally
- 1 cup assorted mushrooms, halved
- 1 cup chopped cabbage (Napa or green)
- 1 cup snow peas, trimmed
- 1 stalk celery, sliced diagonally
- 2 scallions, cut into 1-inch pieces
- 15 ounces canned baby corn, drained
Instructions:
- Prepare the Stir Fry Sauce: In a small bowl, whisk together the cornstarch or arrowroot powder with vegetable broth until smooth. Add soy sauce, sesame oil, white wine (if using), and grated ginger. Set the sauce aside.
- Heat the Oil: In a large skillet or wok, heat the safflower oil over medium-high heat. Incorporate the chopped garlic and cook it over medium heat for roughly half a minute, or until it becomes aromatic.
- Cook the Vegetables: Add the broccoli florets, carrots, mushrooms, and celery to the pan. Stir fry for 3–4 minutes until the vegetables begin to soften but retain their vibrant color. Next, add the cabbage, snow peas, baby corn, and scallions. Stir fry for an additional 2–3 minutes, making sure all the vegetables are tender but still crisp.
- Add the Sauce: Stir the prepared sauce one more time and pour it over the vegetables in the pan. Stir well, ensuring the sauce coats the veggies evenly. Cook for another 2–3 minutes until the sauce thickens and the vegetables are fully cooked but still crisp.
- Serve: Remove from heat and serve hot over steamed rice or noodles for a complete meal.
Conclusion:
This vibrant vegetable stir fry is a fantastic way to incorporate a variety of fresh, nutrient-dense veggies into your diet. The tangy and slightly savory ginger soy sauce enhances the natural flavors of the vegetables, making it a versatile dish that pairs well with your favorite grains or noodles. Enjoy a colorful, wholesome, and flavorful stir fry that’s both easy to make and deeply satisfying.
Vibrant Vegetable Stir Fry with Ginger Soy Sauce
Ingredients
For the Stir Fry Sauce:
- 2 tablespoons cornstarch or arrowroot powder
- 1 ¼ cups vegetable broth
- 2 teaspoons sesame oil optional, for added depth
- 2 tablespoons soy sauce or tamari
- 2 tablespoons dry white wine optional
- 2 teaspoons freshly grated ginger or ginger paste
For the Stir Fry:
- 1 ½ tablespoons safflower oil or any preferred oil for stir frying
- 2 cloves garlic finely minced
- Take two heads of broccoli and chop them into small bite-sized pieces for easy snacking and cooking.
- 1 large carrot peeled and sliced diagonally
- 1 cup assorted mushrooms halved
- 1 cup chopped cabbage Napa or green
- 1 cup snow peas trimmed
- 1 stalk celery sliced diagonally
- 2 scallions cut into 1-inch pieces
- 15 ounces canned baby corn drained
Instructions
- Prepare the Stir Fry Sauce: In a small bowl, whisk together the cornstarch or arrowroot powder with vegetable broth until smooth. Add soy sauce, sesame oil, white wine (if using), and grated ginger. Set the sauce aside.
- Heat the Oil: In a large skillet or wok, heat the safflower oil over medium-high heat. Incorporate the chopped garlic and cook it over medium heat for roughly half a minute, or until it becomes aromatic.
- Cook the Vegetables: Add the broccoli florets, carrots, mushrooms, and celery to the pan. Stir fry for 3–4 minutes until the vegetables begin to soften but retain their vibrant color. Next, add the cabbage, snow peas, baby corn, and scallions. Stir fry for an additional 2–3 minutes, making sure all the vegetables are tender but still crisp.
- Add the Sauce: Stir the prepared sauce one more time and pour it over the vegetables in the pan. Stir well, ensuring the sauce coats the veggies evenly. Cook for another 2–3 minutes until the sauce thickens and the vegetables are fully cooked but still crisp.
- Serve: Remove from heat and serve hot over steamed rice or noodles for a complete meal.