Vegetable Stir-Fry
This quick and vibrant vegetable stir-fry is packed with fresh flavors and textures. It's a versatile dish that can be customized with your favorite vegetables and served over rice or noodles for a complete meal.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 271 kcal
Allergen information: may contain 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
- 1 pcsbroccoli, cut into florets
- 2 pcscarrot, julienned or thinly sliced
- 1 pcsbell pepper, sliced
- 150 gsnow peas
- 1 pcsyellow onion, sliced
- 3 clovegarlic, minced
- 1 tbspginger, grated
- 300 gfirm tofu, pressed and cubed(optional)
- 2 tbspvegetable oil
stir-fry sauce
- 4 tbspgluten-free tamari
- 2 tbsprice vinegar
- 1 tbspsesame oil
- 1 tbspcornstarch
- 1 tbspmaple syrup
- 2 tbspwater
garnish
- 1 tspsesame seed, toasted(optional)
Equipment
large skillet · wok · knife · cutting board · small bowl · whisk
The method
Step by step
- 1
Prepare all the vegetables: cut the broccoli into florets, julienne the carrots, slice the bell pepper and yellow onion, and mince the garlic and grate the ginger.
About 15 min
Cook’s note: Cut vegetables into similar-sized pieces for even cooking.
- 2
In a small bowl, whisk together the gluten-free tamari, rice vinegar, sesame oil, cornstarch, maple syrup, and water to create the stir-fry sauce.
About 2 min
- 3
Heat vegetable oil in a large wok or skillet over medium-high heat.
About 1 min
Cook’s note: Ensure the pan is hot before adding ingredients for a good sear.
- 4
Add the yellow onion to the hot pan and stir-fry for 2-3 minutes until it starts to soften.
About 3 min
- 5
Add the minced garlic and grated ginger to the pan and stir-fry for another 30 seconds until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 6
Add the broccoli florets and carrots to the pan and stir-fry for 3-4 minutes until they begin to tender-crisp.
About 4 min
Cook’s note: If using tofu, you can add the pressed and cubed tofu now and cook until lightly browned on all sides.
- 7
Stir in the bell pepper and snow peas and cook for 2-3 minutes more.
About 3 min
Cook’s note: Avoid overcooking to maintain the vegetables' crispness.
- 8
Give the prepared stir-fry sauce a quick whisk again, then pour it over the vegetables in the pan.
About 1 min
- 9
Toss everything to coat evenly and cook for 1-2 minutes until the sauce thickens.
About 2 min
- 10
Serve the vegetable stir-fry immediately, garnished with toasted sesame seeds if desired.
Cook’s note: Serve over steamed rice or noodles.
Per serving
Nutrition
- Calories
- 271.4kcal
- Protein
- 11.1g
- Carbs
- 26.1g
- Fat
- 15.1g
- Fibre
- 5.4g
- Sugar
- 10.5g
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 over medium heat until warmed through.
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