Vegetable Stir-fry Recipe
Mixed seasonal vegetables stir-fried in a savory sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Sauce
For Stir-Frying
Method
Prepare the Vegetables
- 1
Wash and Chop
Wash all the vegetables thoroughly. Chop the broccoli into bite-sized florets, slice the bell peppers, carrots, and mushrooms, and trim the ends of the snap peas. Slice the green onions, keeping the white and green parts separate.
Make the Sauce
- 2
Combine Sauce Ingredients
In a small bowl, mix the soy sauce, sesame oil, minced garlic, grated ginger, cornstarch, water, and red pepper flakes. Stir until the cornstarch is fully dissolved and all ingredients are well combined.
Stir-Fry the Vegetables
- 3
Heat Oil
In a large skillet or wok, heat 2 tablespoons of vegetable or canola oil over medium-high heat until shimmering.
- 4
- 5
Add Sauce and Green Onions
Pour the sauce over the stir-fried vegetables and add the white parts of the green onions. Stir well to coat all the vegetables in the sauce. Cook for an additional 2-3 minutes until the sauce thickens slightly.
- 6
Finish with Green Onions
Remove from heat and sprinkle the green parts of the green onions over the stir-fry. Toss gently to combine.
Serve
- 7
Plate the Dish
Serve the vegetable stir-fry hot over cooked rice or noodles, if desired. Enjoy your healthy and delicious meal!
