Colorful Vegetable Stir Fry
This vibrant vegetable stir fry is packed with fresh ingredients and a savory sauce. It's a quick and healthy meal that can be easily customized with your favorite vegetables.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 210 kcal
Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 300 gbroccoli, cut into florets
- 2 pcscarrot, peeled and thinly sliced
- 1 pcsbell pepper, sliced
- 150 gsnow peas
- 1 pcsyellow onion, sliced
- 3 clovegarlic, minced
- 1 tbspfresh ginger, grated
- 2 tbspvegetable oil
sauce
- 4 tbspsoy sauce
- 2 tbsprice vinegar
- 1 tbspsesame oil
- 1 tbspcornstarch
- 0.5 cupvegetable broth
- 1 tspagave nectar(optional)
garnish
- 1 tspsesame seeds(optional)
Equipment
large skillet · wok · knife · cutting board · whisk · small bowl
The method
Step by step
- 1
Prepare all vegetables: cut broccoli into florets, slice carrots and bell pepper, and slice the yellow onion. Mince the garlic and grate the fresh ginger.
About 15 min
Cook’s note: Having all your vegetables prepped before cooking is key for a successful stir fry.
- 2
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, cornstarch, vegetable broth, and optional agave nectar to create the stir fry sauce.
About 2 min
- 3
Heat the vegetable oil in a large wok or skillet over medium-high heat until shimmering.
About 1 min
- 4
Add the yellow onion, garlic, and fresh ginger to the hot wok. Stir fry for 1-2 minutes until fragrant.
About 2 min
- 5
Add the broccoli and carrots to the wok. Stir fry for 3-4 minutes until they begin to soften.
About 4 min
Cook’s note: Cook the harder vegetables first to ensure even cooking.
- 6
Add the bell pepper and snow peas to the wok. Continue to stir fry for another 2-3 minutes until all vegetables are tender-crisp.
About 3 min
Cook’s note: Avoid overcooking the vegetables; they should still have a slight crunch.
- 7
Give the prepared sauce a quick whisk again, then pour it over the vegetables in the wok. Stir constantly for 1-2 minutes until the sauce thickens and coats the vegetables.
About 2 min
Cook’s note: The cornstarch in the sauce will thicken it quickly, so keep stirring.
- 8
Remove the stir fry from the heat. Serve immediately over rice or noodles, garnished with optional sesame seeds.
Per serving
Nutrition
- Calories
- 209.6kcal
- Protein
- 6.1g
- Carbs
- 21.8g
- Fat
- 11.8g
- Fibre
- 5.3g
- Sugar
- 8.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover stir fry in an airtight container in the refrigerator.
Reheat gently in a microwave or on the stovetop until warmed through.
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