Vegetable Stir Fry Recipe
Seasonal vegetables sautéed in a savory sauce served over rice.
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
Rice
Method
Preparation
- 1
Prepare Rice
Rinse the white rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes.
Vegetable Stir Fry
- 2
Chop Vegetables
While the rice is cooking, chop the bell pepper, carrot, zucchini, and green onions. Cut the broccoli into bite-sized florets and slice the mushrooms.
- 3
Prepare Sauce
In a small bowl, mix together the soy sauce, sesame oil, minced garlic, grated ginger, cornstarch, and water until well combined. Set aside.
- 4
Heat Oil
In a large skillet or wok, heat a tablespoon of oil over medium-high heat.
- 5
- 6
Add Sauce
Pour the prepared sauce over the stir-fried vegetables. Stir well to coat all the vegetables evenly. Cook for an additional 2-3 minutes until the sauce thickens.
- 7
Serve
Fluff the cooked rice with a fork and serve the vegetable stir fry over the rice. Garnish with sliced green onions and black pepper to taste.