Stir Fried vegetables recipe Chinese
This gorgeous, luscious stir-fry will knock your socks off! It’s so easy to make and is big on flavor, and here’s my favorite thing about it: You can prep all the veggies and make the sauce up to 24 hours in advance, and just keep them in separate containers in the fridge. Then, when you get home after a crazy-long day, all you have to do is heat the oil in a skillet and you’ll have dinner within about 74 minutes.
Serve it over rice. Serve it over noodles. Eat it straight out of the skillet, it doesn’t matter.
I could eat dishes like this every day for the rest of my life.
(Pssst. This recipe is in my new “Dinnertime” cookbook, which will be out tomorrow! I’ve been workin’ hard on this one and I’m excited it’s finally here. In other news, I need to get back on the treadmill fast.)
In a small bowl, mix together some soy sauce, sherry, brown sugar, cornstarch, sriracha, and fresh ginger. Yum! Set this aside for a second.
Heat some oil in a large, heavy skillet over medium-high heat. Add some chunks of onion and chunks of bell pepper. I used red and yellow, but you can use green or even purple if you have them! The veggies you use in this dish are up to you. Just add the firmer veggies first, to give them a chance to cook.
Stir the veggies around the pan for a couple of minutes to let them start cooking. You want them to get some nice color on the outside, so if you need to crank up the heat a little more, feel free!
Then add some minced garlic and cook it for about a minute more, stirring continuously to make sure the garlic doesn’t burn.
Now you can start throwing in the other veggies! Add big chunks of zucchini…
And stir it in, cooking for 2 minutes more.
Next up: Broccoli!
Stir and cook this for a couple of minutes, too.
And finally: halved baby corn from a can or jar…and okay. I don’t know if this is technically a veggie. But it doesn’t really fit into any other category, so I’m going with it.
While the veggies are still somewhat firm, pour in the sauce…
Then stir it and cook it for 1 to 2 minutes more, or until the sauce is very thick. If you feel the veggies need a little more sauciness, stir in 1/4 to 1/2 cup hot water and splash in a little more soy. Easy!
Serve it by itself, over rice, or over noodles! (These are chow mein noodles, and they have little carrots in them. Didn’t want that to confuse anyone.)
Sprinkle the whole thing with sesame seeds if it makes your skirt fly up. Delicious!
Here’s the handy dandy printable.
Veggie Stir-FryPrep Time:10 MinutesDifficulty:EasyCook Time:6 MinutesServings:8 Servings
- 1/2 cup Low Sodium Soy Sauce
- 2 Tablespoons Sherry (or Low-sodium Vegetable Broth)
- 2 Tablespoons Packed Brown Sugar
- 2 Tablespoons Cornstarch
- 2 Tablespoons Sriracha (more Or Less To Taste)
- 1 Tablespoon Minced Fresh Ginger
- 3 Tablespoons Peanut Oil
- 1 whole Yellow Onion, Cut Into Large Chunks
- 1 whole Red Bell Pepper, Seeded And Cut Into Large Chunks
- 1 whole Yellow Bell Pepper, Seeded And Cut Into Large Chunks
- 2 whole Garlic Cloves, Minced
- 2 whole Medium Zucchini, Cut Into Large Wedges
- 1 can (15-ounce) Baby Corn, Drained And Halved Crosswise
- 1 head Broccoli Cut Into Florets
- Cooked Noodles Or Rice, For Serving
- Sesame Seeds, For Serving
In a bowl, mix together the soy sauce, sherry, brown sugar, cornstarch, sriracha, and ginger. Set aside.