Colorful Vegetable Stir Fry Recipe in Just 30 Minutes

This Vegetable Stir Fry Recipe is a quick and customizable dish that brings healthy, vibrant flavors to your table in just 30 minutes.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

½ cup Chicken Broth or Vegetable Broth Opt for vegetable broth for a completely vegetarian dish.
¼ cup Low-Sodium Soy Sauce Consider tamari for gluten-free option.
2 tablespoons Corn Starch Thickens the stir fry sauce.
1 tablespoon Honey Can be substituted with maple syrup for a vegan alternative.
to taste Hot Sauce Optional for a kick; Frank's or Sriracha work great!

For the Vegetables

1 large Carrot, sliced Adds crunch and natural sweetness.
1 medium Broccoli Florets Offers texture and nutrition.
1 can Baby Corn Spears Drained; can be omitted if not available.
8 oz Mushrooms, sliced or quartered Enhances umami flavor.
1 whole Pepper Red, yellow or orange, seeded and sliced.

For Cooking

2 tablespoons Cooking Oil Extra light olive or canola.
1 tablespoon Unsalted Butter Can be replaced with vegan butter.
3 cloves Garlic, minced Infuses strong flavor.
2 teaspoons Ginger, minced Adds warmth and a peppery note.

Equipment

large non-stick skillet
whisk
small bowl

Method

Step-by-Step Instructions

Make Stir Fry Sauce: In a small bowl, combine chicken broth, soy sauce, corn starch, honey, and hot sauce. Whisk until smooth and set aside.
Sauté Veggies: Heat oil in a skillet over medium-high heat. Add carrot and broccoli; stir-fry for about 3 minutes until vibrant and crisp-tender.
Add Aromatics: Lower heat to medium; add butter, garlic, and ginger. Stir constantly for 30-60 seconds until fragrant.
Incorporate Sauce: Pour the prepared sauce over the cooked veggies. Increase heat to medium-low and cook for another 3-4 minutes until sauce thickens.
Final Touches: Taste for seasoning and adjust with soy sauce or hot sauce. Add protein if using, and warm through.
Serve and Enjoy: Remove from heat and serve immediately over steamed rice or noodles.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 8gVitamin A: 5000IUVitamin C: 70mgCalcium: 50mgIron: 1mg

Notes

For optimal crunch, avoid overcooking the vegetables and aim for a slight crunch. Leftovers can be stored in an airtight container for up to 4 days.

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