If you want a simple, nutritious, inexpensive meal, look no further. Veggie stir fry is filled with flavor and nourishment. Use your favorite vegetables. I like to use onions, carrots, and broccoli as my base. Then I add whatever looks or sounds good, like snap peas.
The sauce is so delicious with fresh ginger and garlic. Red pepper flake gives it a nice little kick. Use more or less depending on how much spice you prefer. I like to double, or even triple the amount of sauce.
Veggie stir fry is so quick to throw together. The only time consuming part is chopping all of the vegetables. In a pinch you can use frozen, or any leftover veggies you’ve got in the fridge.
For a budget friendly, easy dinner make this tasty veggie stir fry. Add a protein like chicken, beef, or shrimp for even more flavor and nutrients. This no fuss dish will give your meals variety. Enjoy!
Every word of God is pure; He is a shield to those who take refuge in Him. Proverbs 30:5
Veggie Stir Fry
For the Sauce:
1/4 cup low sodium soy sauce
2 tablespoons sugar
2 teaspoons cornstarch
1 tablespoon fresh grated ginger
1 clove minced garlic
1/2 teaspoon red pepper flake
1 medium onion cut into wedges
3 to 4 carrots sliced into thin rounds
2 heads of broccoli cut into florets
sweet peppers sliced into strips
other vegetables to add: snap peas, baby corn, zucchini, asparagus, cauliflower, water chestnuts, or whatever you like
for cooking the veggies:
1/2 to 1 teaspoon of salt
1 tablespoon vegetable oil
- In a small bowl combine the soy sauce, sugar, cornstarch, ginger, garlic, and red pepper flake. Whisk until blended, set aside.
- In a large skillet or wok, heat vegetable oil over medium heat until shimmering. Add the onions and carrots and a pinch of salt. Raise the heat to medium high, stirring every 30 seconds or so until the onions have softened. This takes 4 to 5 minutes.
- Add the broccoli and the rest of the vegetables and another pinch of salt to the skillet, stirring every 30 seconds or so, until the carrots start to caramelize. This takes about 5 minutes. Cook the vegetables until the carrots are fork tender and the remaining vegetables are tender, yet crisp.
- Turn the heat down low. Pour the sauce over the vegetables, stirring constantly until the sauce is thickened. This takes less than a minute. Remove from heat and serve with rice.
I recommend doubling the sauce.
Cook the vegetables to your liking. I prefer mine crisp yet tender.
Cover your skillet with a lid to help steam the vegetables.